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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps…
It’s Summer which is the prime season for cooking succulent ribs. We’ll hear from Chef Andrew sharing his best tips for preparing these meaty wonders on a bone. Heat control is important. You can overcook a rib.
We’ll, of course, “Ask the Chef.”
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