CHICAGO, May 5, 2016 /PRNewswire/ -- A so-fresh-it-will-slap-you seafood pop up comes to Chicago! On Thursday, May 19th, eco-seafood guru Chef Andrew Gruel, founder of Southern California's heralded Slapfish, will be serving up a deliciously bib-worthy, fresh, and sustainable pop up in the Windy City.
After taking seafood head on in California with his wildly successful Slapfish food truck, Gruel opened seven restaurants in just three years. His partnerships with the Aquarium of the Pacific and Seafood for the Future allow him to source the highest quality, healthiest seafood available. Gruel, seen on the Food Network, Cooking Channel, and FYI Network, has always had the goal to make sustainable seafood approachable in all the biggest food cities outside of Southern California, including Chicago.
During the one-night pop up, located at the Ampersand space inside the Kinmont Restaurant, Chef Gruel and his team will showcase both local and sustainable seafood. The dinner will highlight some of the most bib worthy, one-of-a-kind dishes on the Slapfish menu. Packed with healthy seafood, the menu is a sneak peak of what's to come in Chicago over the next few years.
Wild Pacific Albacore Poke
Avocado, Radish, Yuzu
Clam Chowder Fries
Chunky Potatoes, Thick Bacon, Crispy Clams
Surf n Turf Burger
Shrimp and Crab "Sauce", House Cut Chips, Lobster Dip, Quick Pickle
East Coast Lobster "Roll" Tacos
Yellow Corn Shell, Celery, Butter
Why is this so important? "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," says Chef Gruel.
Founded by Chef Andrew Gruel, Orange County's noted food truck-turned-restaurant Slapfish is a modern seafood shack giving a real American seafood experience that centers on fresh, sustainable fish prepared simply with an ocean-fresh menu emphasizing bib-worthy dishes and bold flavors.
Working closely with multiple organizations to ensure that they are utilizing the most current data on over-fishing, harmful fishing practices, and responsible fish farming, Slapfish partners with the Aquarium of the Pacific in Long Beach, CA and Seafood for the Future, assuring the highest quality, healthiest seafood sources. The menu includes a variety of daily and seasonally changing features like Chowder Fries, Clobster Cakes, East Coast Style Lobster Roll, Award-Winning Fish and Chips, Baja Fish Tacos, and Lobster Toast. For more information, visit slapfishrestaurant.com.
Contact: Rachel Krupa, Krupa Consulting
Email / t. 323.656.6995
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