Show 281, July 14, 2018: Chef Andrew Gruel

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us from the road )the opening in Rockville, Maryland) with another installment of “Ask the Chef.”

Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them? No rubbery & extra chewy octopus, please.

One of the keys with octopus is properly tenderizing it before cooking. Every culture seems to have their own technique. Also, a slow simmer in a flavorful cooking liquid.

We’ll find out more from Chef Andrew.

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Show 277, June 16, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

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Show 262, February 24, 2018: Chef Andrew Gruel’s “Ask the Chef”

Andrew Gruel and his son WilliamOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche.

Chef Andrew weighs in.

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Show 258, January 27, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” responding to listeners’ inquiries.

Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal overfishing. Is this desirable fish a good choice now? Chef Andrew explains there is still some haziness here when it comes to sourcing…

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Show 179, July 9, 2016: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel and his son WilliamWith fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Somewhat mysterious parts of the fish head are actually incredibly delicious.

Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them. They are well worth appreciating and ordering…

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