Show 422, April 24, 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 continually updating us on the real 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 concern as the hoped-for recovery ever so slowly moves forward.

Shifting the conversation back to food we also ask Chef Andrew about preparing and cooking the perfect fish and chips. It’s appearing on a lot of restaurant menus now (at all levels) including ones that aren’t really seafood oriented. What fish is best to use? What about the breading? How does malt vinegar fit it?

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

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Show 419, April 3, 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 concern as recovery slowly starts to happen.

Restaurants in Southern California are finally again allowed to again operate for outside/patio dining and limited inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.”

Shifting the conversation back to food we ask Chef Andrew about the changing diet (for the better) of the farmed fish we’re enjoying both at The Family Table and in restaurants. The majority of the fresh seafood we consume in the United States is actually farm raised. That’s a good thing if it’s done sustainably with proper supervision under the guidelines of safe aquaculture practices.

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 serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

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Show 418, March 27, 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 concern as recovery slowly starts to happen.

Restaurants in Southern California are finally again allowed to again operate for outside/patio dining and limited inside dining at reduced capacities as allowable with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.”

The recently passed American Rescue Plan Act of 2021 importantly includes a $28.6 billion dollar relief fund designated to assist independent local restaurants, bars, food trucks and street vendors. What impact will it actually have? Chef Andrew thoughtfully weighs in.

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 serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Enjoy a juicy, double patty Community Burger at any Slapfish location in Southern California (except LAX) and directly benefit “86 Restaurant Struggle.” The Community Burger is free with any donation which then goes (in full) directly to “86 Restaurant Struggle.” Pretty nifty…

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Show 417, March 20, 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 concern as recovery slowly starts to happen.

Restaurants in Southern California are finally again allowed to again operate for outside/patio dining and limited inside dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

As if struggling restaurants didn’t have enough to contend with right now the regrettable Dine & Dash” scheme to defraud restaurants is, unfortunately, a growing trend with a pair of awful variations. Chef Andrew explains…

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 serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

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Show 416, March 13, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

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 concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Some form of inside dining at a greatly reduced capacity (perhaps at 25 percent) is on the immediate horizon for “Southern California. We’ll “Ask the Chef.”

Sunday (March 14th) is National Pi Day so we’ll get Chef Andrew’s informed thoughts on pizza which is an area of expertise for him. As Chef Andrew artfully stretches the dough we’ll find out how Jersey-style pizza differs from New York pizza. Think pH of the water used in the dough as well as using uncooked tomato sauce.

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 serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Guests can also contribute to the cause via the juicy, premium Community Burger (made with fresh ground beef generously donated by West Coast Prime Meats) available at all Slapfish locations in Southern California. The mouthwatering burger is gratis with a contribution to 86 Restaurant Struggle and, unusually, 100 percent of that donation goes to worthy restaurant workers in need.

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Show 415, March 6, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

For California restaurants to safely reopen as the pandemic is slowly mitigated they need protection from frivolous COVID 19 lawsuits. Chef Andrew shares his informed thoughts.

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 serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Chef Andrew shares the heartwarming story of the recent grants to the most in need employees ($1,200 each) at the family-owned, More Than Waffles in Encino in the San Fernando Valley. This was the basis for a moving segment last week on the national “NBC Nightly News with Lester Holt.”

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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…

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Show 412, February 13, 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 thus far? We’ll “Ask the Chef.”

Sous Vide cooking is a very popular technique used in fine dining kitchens. It’s available as a useful tool for serious home cooks, too. Chef Andrew provides the basics.

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 $320,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

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Show 410, January 30, 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. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

Los Angeles County remains the most restrictive with new outside dining prohibitions. There is an odd new requirement on televisions. If a restaurant has a TV monitor (or monitors) in their outside dining area it can’t be on. This is while tables need to be kept 8 feet apart and dining groups are limited to a maximum of 6 guests who must all be from the same household. (How is that even enforced?) The TV restriction apparently doesn’t apply in any other SoCal County that we are aware of.

Chef Andrew 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 $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Play