Dips: Chef Andrew Gruel’s answer to your Super Bowl party food dilemma
Does it seem these days that everyone you know suffers from a food allergy, sensitivity or intolerance (don’t ask me to explain the difference)? It seems inevitable that eating out in a group entails someone in the party requesting a menu item be made vegan, keto, gluten-free, dairy-free, tree nut-free, sulfite-free, etc. (I usually just hope the meal itself is free). Blame it on seed oils, soil depletion, genius marketing, the Liver King — whatever. The fact is that our toxic world makes party-planning a royal pain. How do you accommodate a bunch of people whose dietary restrictions turn menu-making into a culinary Sudoku puzzle? Fortunately for you, The Spectator associates with a lot of cool, accomplished, clever people — one of whom is Chef Andrew Gruel.