Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.
Always doing his part to generously serve and give back to the community Chef Andrew was just in Venice, Italy volunteering for the US Army as part of their Healthy Army Communities. We’ll chat about it.
GMO salmon engineered to grow twice as fast as it’s natural cousin is back in the news. Is it safe to eat? We’ll get Chef Andrew’s informed thoughts.
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?
Our 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…
Our 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.
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.
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.
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…