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.
Is dry-aged fish perhaps a new trend in area restaurants? The Orange County Register’s James Beard award-winning food critic, Brad A. Johnson, considers this (with examples) in a March piece. Chef Andrew, a known seafood authority, provides his insight.
Last year Chef Andrew was set as the lead chef of the prominent culinary team for Outstanding in the Field’s Sustainable Seafood Dinner on the Huntington Beach Pier. A couple of days before the event (as part the Los Angeles Times Food Bowl 2021) the dinner was abruptly cancelled due to the unfortunate aftereffects of the oil pipeline rupture. The better news is that it’s now rescheduled for Thursday, May 12th. Updates from Chef Andrew…
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