the source

All images via KCET. Courtesy of Isis Aquarian.

Hear Akasha Richmond’s fascinating culinary journey from cooking at The Golden Temple with Yogi Bhajan and moving on to cook for Michael Jackson for 14 years before opening Akasha Restaurant. Damian Paul, a member of The Source Family and former manager of The Source Restaurant, discusses the food and the scene at the iconic 1960’s organic restaurant on Sunset Boulevard. Jonathan Gold shares his experience eating with three Michelin-starred chefs from Hong Kong in the San Gabriel Valley. Bon Appetit’s Adam Rapoport offers alternatives to the all-beef burger (including this lamb burger) and Chef Andy Ricker talks about the regional variations of laab – a signature dish in Thailand. Plus, Roxana Jullapat defines cream pie, silk pie and chiffon pie. At the market, Laura Avery talks to Alex Weiser about melons and Terranea’s Michael Fiorelli shares a recipe for stone fruit and burrata salad with arugula pesto.

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  • Alternatives to All-Beef Burgers, from Chicken to Lamb to Fish, on KCRW's 'Good Food' « Food Blok said:

    [...] love ‘em. Our Grilling Book is full of them. (In fact, we made some just last night.) But, as Editor in Chief Adam Rapoport told KCRW’s “Good Food” show today, “There’s a world of burgers out there that aren’t just beef burgers.” [...]

  • Alternatives to All-Beef Burgers, from Chicken to Lamb to Fish, on KCRW's 'Good Food' | Louisville Restaurants Blog said:

    [...] love ‘em. Our Grilling Book is full of them. (In fact, we made some just last night.) But, as Editor in Chief Adam Rapoport told KCRW’s “Good Food” show today, “There’s a world of burgers out there that aren’t just beef burgers.” [...]

  • Vik’s Picks: Twinkies Now Available at Walmart | FirstWeFeast.com said:

    [...] Chef Akasha Richmond talks about what it was like cooking for Michael Jackson for 14 years. [KCRW] [...]

  • John said:

    This would seem to be the recipe for the fabled salad dressing from The Source restaurant courtesy of Akasha Richmond's book. Seems to be fairly simple.

    http://books.google.com/books?id=JMMk4pl4LB4C&amp

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  • Dina said:

    ha ha! I love Louis Black. In fact, the literal translation from Chinese is something like "(soy)bean serum". How's that for appetizing?

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