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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices. Examples include Pacific Swordfish, White Seabass and especially Atlantic Cod.

Congrats to Chef Andrew on his Fried Oyster BLT as served at Raw Bar by Slapfish in Huntington Beach. The Editorial Staff at Nation’s Restaurant News just awarded it as one of the “Six Best Sandwiches in America 2021.” The Fried Oyster BLT is served on sourdough bread with lettuce, tomato, guacamole and creamy lemon herb sauce.

The post Show 440, August 28, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.