Issue link: http://digital.copcomm.com/i/15710
LONGBEACHMAGAZINE.COM 73 Alamitos Bay Landing 190 N. Marina Dr. LB, CA (562) 342-9411 www.mckennasonthebay.com McKenna's on the Bay Steak, Seafood Sushi & oyster bar $12 Breakfast Specials Sat & Sun 10:30AM-2pm Weekly Specials Monday $1 Oysters & $7 Martinis Tuesday Half Off Sushi & All Night Happy Hour Wednesday Half off Bottles of Wine Thursday All Night Happy Hour Happy Hour M-f 3-7pm Eggs Benedict, McKenna's Skillet, French Toast, Omlettes, Lochs & Bagels, Drink Specials & More! He quickly achieved success, and soon he was a familiar face on television in his own show, "Cooking with Gruel." Since then, he has been a frequent guest on many cooking shows. "I came to specialize in seafood quite naturally," he said. "Growing up in New England you can't help attaining a certain hands-on expertise in seafood. I decided to learn everything I could about its preparation." He was also fascinated by the marine environment and the many species that have not become as well known as lobster, crab and sea bass. When the Aquarium of the Pacific put out the word that it was starting the Seafood for the Future program, Gruel lost no time in sending his application; "I already knew that I wanted to promote the concept of eating sustainable seafood, so when I got an interview I flew out from New Jersey, where I was working at the time." He was so impressed with the Aquarium's CEO Jerry Schubel's plans for the program, he quit his job right away and moved to this city. "In 12 years of working in restaurants, I knew that the public demand included just a handful of the species that are plentiful and delicious," he said. "I felt it was time to educate consumers about these species. As a chef, it was one of my goals to continually educate people about sustainability and environmental responsibility with regard to what is taken from the ocean." Now he spends his time doing just that. He is charged with reaching out to the community, giving cooking demonstrations, introducing audiences to sustainable seafood and working with local restaurants to guide them in their choices. He also attends environmental events and speaks at schools. "There is so much to learn and everyone seems really interested. It's a topic whose time has come," he added. Sustainable seafood is comprised of species that are naturally plentiful or are farmed. Gruel also helps to steer people away from seafood sources that do not adhere to good fishing practices. Gruel said he frequently eats at local seafood restaurants like King's Seafood House on Pine Avenue, Parker's Lighthouse and McKenna's on the Bay in Belmont Shore. "They all serve sustainable seafood, and all of them are great restaurants," he said. He has the enthusiasm for California shared by most recent arrivals. "I'm amazed that you can do snow sports and swim in the ocean during the Fall and Winter months," he said. "I've been exploring California since I first came here and I'm still in awe. I enjoy being outdoors and I like to hike or ride on bike trails or participate in any outdoor athletics." But the philosopher that faded into the background as his interest in culinary arts grew, is still alive and well. "I love reading history and anthropology, but I also like a good mystery. I'm just a bookaholic," he said. He also loves to travel. "As a kid I traveled all over the world with my parents," he says. "Once you get a taste of world travel, you are hooked." Gruel considers himself a lucky man for being able to fulfill his personal mission to make people more aware of the food systems of the world. "I get to do both of the things I love best," he said. "The Aquarium is a perfect place to see where our food comes from. My workday always includes cooking seafood or talking about sustainable seafood. And many days I get to do both. That is truly the best of both worlds." n For more information, visit aquariumofpacific.org.