Deconstructed: Slapfish Chowder Fries
March 27, 2014 // Franchising.com // This week, we released the next installment of the drool-worthy Slapfish videos - Deconstructed: Slapfish Chowder Fries. This quick, one minute video will take you behind-the-scenes during the making of Chef Andrew Gruel's famous fresh-cut seasoned fries topped with their homemade creamy chowder.
Watch The Clip
We hope to nourish you, educate you and empower you with our fresh quality, responsibly sourced deliciousness.
Slapfish will be releasing more of these ‘making of’ videos, which viewers and fans can turn to for quick, “sustainalicious” recipes and behind-the-scenes action!
Orange County is home to Slapfish, a modern seafood shack founded by Chef Andrew Gruel and Jethro Naude. At its core, the noted food truck-turned-restaurant presents a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors. Chef Gruel’s menu revolves around a variety of daily and seasonally changing features, including The Lobsticle™, Shrimp Pops, Major Crunchy Fish Sandwich, Creamy Clam Chowder, Carlsbad Oysters, East Coast Style Maine Lobster Roll and The Wild Pacific Albacore Tuna “Pounder.” His ocean-fresh menu emphasizes bibb-worthy dishes and bold flavors, with seafood sourced from well-managed suppliers of eco-friendly seafood.
After being open for one year, Slapfish has created a distinct brand that revolves around great "boat-to-plate" cuisine in a casual, relaxed setting. With Chef Gruel as a spokesperson for sustainable seafood practices, Slapfish separates itself on the county’s culinary landscape by serving to empower the community with fresh quality, responsibly sourced offerings.
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