Show 478, June 11, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

With inflation on the rise all around us we’re looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser-known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew then offers some creative buying tips to help with the rising cost of food.

Play

Show 449, October 30, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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. 

Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this as well as insight on the increases in fresh seafood pricing in general. He shares the best value in seafood right now is domestic flash frozen product. It’s almost indistinguishable from fresh product when properly prepared and has the added benefit of being sustainable.

Play

Show 414, February 27, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

In our culinary hints segment we’ll continue the conversation about frozen foods. Are properly flash frozen fruits and vegetables equivalent to their fresh counterparts? Does seasonality come into play here? Chef Andrew has the informed answers.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86  Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Play

Show 413, February 20, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” Chef Andrew points out (surprisingly) that California is the only state in the USA that currently doesn’t allow some form of inside dining with appropriate safety measures.

In our culinary hints discussion what foods freeze well at home and for how long? What are the best tips for freezing and then, later, for defrosting? Chef Andrew has the informed answers.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $365,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

Play