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 109, February 7, 2015: Slapfish Chef/Owner Andrew Gruel

Slapfish Fish and ChipsWe now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. This last week they just launched their new Newport Beach location at 2727 Newport Boulevard.

The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods.

There is the complex issue of whether wild caught fish can ever be classified as organic because you can’t control what they eat in the wild. For farm raised fish there is at least the possibility of feeding them certified organic, plant-based feed.

Chef Andrew will weigh-in on this and also speak about sustainability

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