Kogi; Southern Food; Beer, Cheese and Rock ‘n Roll

27 February 2010 279 views 3 Comments

People become vegetarians for many reasons. Author Jonathan Safran Foer explains why he gave up meat. Evan George and Alex Brown call themselves the Hot Knives. They share the secret to pairing beer with cheese and music. Gourmet food trucks are all the rage in Los Angeles. But the city of Portland did it first. Teri Gelber tells us how the Northwestern city does street food. Javier Cabral sorts out his favorite food trucks in Los Angeles. We visit with the man behind Kogi Korean tacos, Roy Choi. Plus a trip to the company that started the gourmet food truck craze, Roadstoves. Matt and Ted Lee say that Southern food has changed. They explain how it’s been updated. Richard Shea takes us into the world of competitive eating. And Laura Avery reports from the Santa Monica Farmers Market.

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16923 Comments2010-02-27+20%3A14%3A40Good+Food »

Jesse Porter said:

I was disappointed to hear your guests Evan and Alex ("Hot Knives") describe beer as being a more apt pairing with cheese than wine. Especially troubling was the assertion that beer trumps wine for pairing with cheese because "it's funk with funk, rather than with fruit." Clearly, these guys haven't been drinking the right wines. If it's funk they want, there are innumerable old-school European bottles whose rich, earthy flavors can be described no other way than as "funky." True, fruit dominates the palates of many contemporary offerings from California, Australia, and South America, but there are a number of delicious wines pouring out of southern France, Spain, Italy, etc., whose funky flavors can be enjoyed for less than $10 a bottle.

# 1 March 2010 at 2:56 AM