Show 364, March 14, 2020: 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 CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us (just back from an opening in Hilton Head, South Carolina) from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners’ diverse inquiries.

The Covid-19 crisis is very much on diners’ minds. Is it safe to patronize restaurants? Chef Andrew discusses what he’s doing at Slapfish restaurants across the country to maintain the safety and welfare of guests and employees based on the rapidly and ever-evolving informed info from the CDC and local health agencies.

Please keep in mind in times of need chefs and restaurateurs are always at the forefront of helping and generously giving back. During this crisis they deserve our support. We’re following all the government guidelines and continuing to enjoyably dine out.

We’ll “Ask the Chef.”

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Show 363, March 7, 2020: 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 CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road in Hilton Head, South Carolina with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.

We’ll find out why sustainably caught tuna is worthy of your attention. Look for tuna cooked in its can and packed in the United States. Chef Andrew particularly likes Wild Pacific Albacore. Read the label carefully. There are some 70 species of tuna. Also recommendable is the premium Italian tuna in a can packed in olive oil.

We’ll “Ask the Chef.”

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