Eco-seafood Chef Andrew Gruel turned his Los Angeles food truck concept into a chain of thriving seafood restaurants, with five locations in the Los Angeles area, one at Baltimore’s airport and two in the Middle East.
So what’s next? The Big Apple. On October 13, Gruel, founder of LA’s Slapfish, will be serving up his fresh, sustainable seafood for a special event at Brooklyn’s Loosie’s Kitchen. Gruel, seen on the Food Network, Cooking Channel, and FYI Network, in celebration of National Seafood Month, is bringing his unique style to New York’s dining scene with a five-course prix fixe event.
Gruel is working with Sea to Table to source seasonal wild seafood. Sea to Table partners with fishermen from small-scale sustainable wild fisheries to help them find markets for their catch. Slapfish partners with the Aquarium of the Pacific in Long Beach, California, and Seafood for the Future, in choosing hgi-quality sources of sustainable seafood.
“Sustainability is about keeping the human race healthy without destroying the environment. The ocean, being so vast and resilient, is the perfect resource to sustain a growing worldwide population when managed properly. The ocean can feed millions of people and provide millions of jobs. People need to eat more seafood, and the right types of seafood… because sustainable tastes better,” said Gruel.
The event features an variety of regional seafood specialties, including:
Tuna Salad and Vegetable Crudite
Yellowfin Tuna from Montauk, New York
Chowder Fries
Littleneck Clamsfrom Cape Cod, Massachusetts
Double-Double/ Lobster Burger
Lobster from Old Port, Maine
Inkredible Squid
Longfin Squid from Point Judith, Rhode Island
Ultimate Fish Taco
Tilefish | Montauk, New York
