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 the hoped-for recovery ever so slowly moves forward.
Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Chicago is in the mix, too. Does hot sauce come into play?
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.
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.
Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen!
We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. Having grown up in Jersey, Chef Andrew knows his way around a worthy pie. We’re grabbling the perfect slice this week, instead!