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.
The Wall Street Journal had a thought-provoking piece (in the February 12th issue) for foodies entitled, “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was actually used for pet food not that long ago…Chef Andrew shares his insights on “The Raw and The Cooked.”
The post Show 463, February 26, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.