Farmed seafood, raised sustainably, is a good path for the United States to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits of both ocean-based aquaculture and the developing land-based aquaculture. Chef Andrew suggests it’s the future and also a practical way to get more nutrition-rich, fresh seafood on America’s tables.
Chef Andrew, among many attributes, is a nationally recognized authority on seafood, sustainability and it’s sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way. 90 per cent of the seafood we consume in the United States is imported. 65 per cent of that is farm-raised. The number one country we import that seafood from is China where the health and safety standards, unfortunately, aren’t quite as rigorous as in the States.
Chef Andrew would like to see a lot more farm-raised, sustainable seafood “grown” domestically where the standards of supervision are a lot more rigorous. Tilapia and shrimp are already being farm-raised domestically with the result being a high-quality product.
For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in guests can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto.
“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””
Providence is newly reopened for Dinner only, serving Tuesday through Saturday. Providence offers a single, extravagant multi-course tasting menu nightly. (Vegetarian and Pescatarian options are available.)
Restaurateur Donato Poto is with us to reminisce, celebrate the 16th Anniversary and look to the future.
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…
Time for celebration. August 5th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Oysters are a great source of vitamins and also provide high amounts of calcium, iron and protein. Also sustainable. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times.
We’ll, of course “Ask the Chef.”
He’s a big fan of pristine seafood from Alaska. Chef Justin is featured in a new video from the Alaska Seafood Marketing Institute (ASMI) educating C-CAP students (Careers through Culinary Arts Program) on how to prepare blast flash frozen, fresh, sustainable Alaska seafood. Chef Dustin is a loyal C-CAP alum himself.
In this video the C-CAP students had the opportunity to learn about two species of Alaskan seafood, how to best care and prepare frozen fresh seafood, along with tips about dish development, plating, and dish presentation.
In addition to nightly Dinner, J. Trani’s serves lunch on Thursday & Friday, and Sunday Brunch.
We’re chilling with Chef Dustin.
Chef Dustin is a big fan of pristine seafood from Alaska. He is featured in a new video from the Alaska Seafood Marketing Institute (ASMI) educating C-CAP students (Careers through Culinary Arts Program) on how to prepare blast flash frozen, fresh, sustainable Alaska seafood. Chef Dustin is a loyal C-CAP alum himself.
Dustin J Trani has been a fixture at J Trani’s since age 6, where he now serves as executive chef. Dustin’s love for cooking was fostered by his grandfather J Trani, Sr. and his father Jim Trani, Jr.
After learning the family secrets, Dustin set out around the world; studying pasta in the Italian truffle region, serving as chef at the People’s Café in Zagreb, Croatia and exploring Asian food while training at the Oriental Hotel in Bangkok, Thailand before returning to San Pedro.
Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.
We’ll reel him in from the Slapfish kitchen in Sandy, Utah for a visit. (This is actually the 2nd Slapfish in Utah.)
Among other items of interest Chef Andrew revisits the very much in the news, Bluefin Tuna. His best advice is to let the beleaguered fish replenish itself in peace. Fortunately it’s an easy fish to substitute something more sustainable in place of it.
Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group based in Huntington Beach really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally?
Chef Andrew shares some first-cabin insider tips.
Chef Andrew recommends the Santa Barbara Fisherman’s Market (Saturday morning only), Dory Fleet Fish Market in Newport Beach, San Pedro Fish Market (opens early Saturday morning @ 3:00 a.m.), and Catalina Offshore Products Fish Market in San Diego.
Today’s Guest Host is Executive Chef Andrew Gruel of the growing Slapfish empire. New restaurants in Newport Beach and Irvine will soon arrive for the new year. Chef Gruel is a spokesperson for sustainable seafood practices. He also owns a seafood distributing company to ensure quality ingredients for his own restaurants.
Chef Andrew Gruel, a notable seafood authority, comments on his identified trends in seafood looking ahead to 2015. For instance he forecasts more farm-raised trout on restaurant menus and also featured in seafood counters.
He’ll also update us on his experience as a judge on Food Network’s “Food Truck Face Off” for the just-concluded Season One and talk about a new food TV series he’s part of currently in production which should launch in the Spring.
How do you conduct a serious educational wine tasting (that’s also fun) with a group? Wine, food and travel writer Linda Kissam is with us to explain.
Quality Italian beef, pasta, and sustainable seafood are on the menu at the new Chianina Steakhouse in the Naples area of Long Beach. This is from the hospitality team known for Michael’s on Naples. Linda Kissam recently experienced a dinner there.
The craft beer movement, surprisingly, is vibrant and thriving in Alabama. Back Forty Beer Co. is the largest, and oldest, packaging brewery in the State.
The 36th Annual Greek Festival brings a “Taste of Greece” to Orange County at St. Paul’s Greek Orthodox Church from June 27th to 29th. More than 11,000 guests are expected to attend the three-day festival which will feature traditional Greek cuisine, wine tasting, live music, and authentic Greek dancing with lessons. It’s a family-friendly affair!
All of this and lots more absolutely incredible deliciousness on Saturday’s show!