Show 324, May 18, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, rejoins us from the road where he is in the process of opening 3 new Slapfish restaurants. We’re resuming Ask the Chef.”

Chef Andrew discusses what it’s like to take an established & successful American restaurant concept overseas. Does everything typically translate well?

How does the Slapfish concept adapt to local regions across the USA? Do tastes in seafood differ on the East Coast and in Utah and New Mexico? Is it important to adapt to the local area when branching a successful concept?

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Show 324, May 18, 2019: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Raw oysters have been in the news of late. Chef Andrew serves up what we need to know about continuing to enjoy them free of worry. Don’t hesitate to ask your server where the oysters were sourced from. They should know…

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Show 314, March 9, 2019: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Co-Host, Chef Andrew Gruel of the Slapfish Restaurant Group, returns with another installment of “Ask the Chef.” commentary. He’s a real, working chef with great insight and experience.

Genuinely tasty, plant-based facsmilies of seafood are now coming to market. Think artificial crab (instead of fish-based surimi) made with natural, plant-based ingredients. Chef Andrew clues us in.

 

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Show 302, December 15, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. Chef Andrew explains that tuna is packed in cans in two ways. The more premium approach is to actually cook the tuna in the can which preserves more of the flavor and nutrients.

We’ll open the can on this one and explain more…

 

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Show 288, September 1, 2018: Chef Andrew Gruel, Founder, 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.”

When it comes to shellfish, clams are probably more of a staple on the East Coast. There are some 150 edible species. They are sustainable.

Clams are high in protein and versatile in the kitchen. Simply steaming them with garlic and butter couldn’t be easier. Since their ocean home is in the sand and mud the only caution is to properly clean them. Live clams should always have a closed shell.

What do you use clam juice for, anyway? Also does a clam really belong on a pizza? Chef Andrew will provide the tasty basics.

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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.

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Show 286, August 18, 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.”

Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood ($900 million annually according to a recent piece in The Wall Street Journal) is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

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Show 285, August 11, 2018: Chef Andrew Gruel, Founder, 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.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Chef Andrew suggests a little crab goes a long way. Don’t break up all the lumps in the crab meat. That adds texture. Also a light touch on the breading. Chef Andrew prefers using panko.

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Show 283, July 28, 2018: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.

John MontorioEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The original location of King’s Fish House(1988) on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course for Appetizers, Entrees and Desserts. It’s priced at a value-oriented $45 per guest (plus tax and tip.)

“A long time ago, we embarked on a road trip in search of the ultimate seafood experience. We traveled down the highways and byways, pulled up a seat, put on bibs, and soaked up the seafood experience: The no-name dishes with unforgettable flavor, the fresh-caught oysters and clams piled high, the hand-lettered specials on ancient chalkboards, and the savory simmer of every combination of spices imaginable….”

“The pleasure of preparing and sharing seafood was simple and genuine, and it brought out the best in everyone. Often we felt as if we’d been welcomed into somebody’s home. That’s what King’s Fish House is all about- and we’ve tried to bring all of these ideas together into one single, spectacular place, filled with camaraderie and celebration, and the things we love best!”

We’ll meet General Manager John Montorio.

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Show 279, June 30, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into its own. Abalone feast on sea kelp which is constantly renewed in the ocean. It’s just a really slow growing process.

Abalone is delicious pounded and then sautéed. Chef Andrew describes the flavor as a cross between a sea scallop and squid. Chef Andrew provides the informative overview.

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