Show 287, August 25, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard.

Fresh sardines (when available) grilled, fried or broiled are a treat. The great aspect to note is that with sardines you don’t have to worry about the bones and the fish is both healthy to enjoy and sustainable. Sardines grow fast. When fresh are not available the packaged, flash frozen version work well, too.

When you’re buying the flat tins of sardines Chef Andrew prefers them packed in tomato sauce.

Show 205, January 7, 2017: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas

Rick Moonen of rm seafood in Las VegasThe epitome of a high energy and multi-disciplined executive chef, Rick Moonen (a James Beard Award recipient) has two Las Vegas restaurants in Mandalay Place, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room.

He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. He encourages sampling some of the lesser know, smaller “trash fish” (sardines, anchovies) that are really delicious and represent great value.

Chef Moonen also believes in supporting local farmers. Chef Rick will tell us about his association with Desert Bloom Eco Farm. Incredible farm eggs, too.

Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases in Rx Boiler Room his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations.

Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

We’re going trash fishing with Chef Rick.

Show 187, September 3, 2016: Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Lobster Burger from SlapfishOur Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, will be at the Los Angeles Times The Taste” this weekend at Paramount Pictures Studios historic lot in Hollywood. “Flavors of L.A.” hosted by Jonathan Gold. He gives us a preview of his food station (an incredible, messy premium surf & turf burger creation that’s quite a mouthful.)

Also on the menu is some tasty and nutritious conversation about the appeal of fresh sardines. Bait fish no more…Respect the humble sardine. In a can or fresh It’s high in nutrition and value priced.