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“The restaurant server is never just serving food, they are also: the mediator, the buffer, the northern Italian wine expert, the allergy navigator, the appetite fulfiller, the charismatic leader, the caretaker, the recommender, the check splitter, the mutable chameleon oscillating between being sophisticated and distant and sassy on-demand entertainment.”
Independent Producer Sara Brooke Curtis spent six months interviewing restaurant servers in San Francisco. Here, she shares her observations.
Celia is the owner of Omnivore Books on Food in San Francisco. Each December, we check in with her to discuss the most popular trends and biggest sellers of the year. Here’s what she had to say for 2015.
When we received The Nordic Cookbook, this was the last recipe we expected to find. But chef Magnus Nilsson says this 1970′s Swedish casserole is “disturbingly delicious.”
China is the biggest producer of apples in the world, but almost all of them are of one kind: Fuji. A recent apple trade deal means that now all American apple varieties are allowed into China. Before the agreement, only Red and Golden Delicious were allowed in.
Fruit is a huge part of the country’s gift giving culture, and this could mean huge business ahead of the holidays.
The versatility of pasta makes it the perfect staple ingredient for every cook’s pantry. Chef/owner Sara Jenkins of NYC’s Porsena and food writer Nancy Harmon Jenkins pair pumpkins and pasta in this seasonal recipe.
Jovial Foods Founder Carla Bartolucci came across the heirloom wheat varietal, einkorn, while searching for an alternative grain for her daughter. This Dairy-Free Coconut Pound Cake recipe comes from her new book, Einkorn: Recipes for Nature’s Original Wheat.
This year’s judging panel includes Pulitzer Prize winning critic (and cream pie aficionado) Jonathan Gold as well as pastry chef Sherry Yard and previous pie contest champion Nicole Rucker. We are thrilled to bring back pie judging pros and welcome new faces to the judges deck. Click for the full list of judges.
Audio, Good Food on the Road, Restaurants »
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he discusses the seafood driven menu at Catch & Release in Marina del Rey. The restaurant is a collaborative effort from restaurateur Bill Chait and chef Jason Neroni.
Orly Olivier is an artist and photographer based in Los Angeles. Her exhibition, Petit Takett: Love, Legacy, and Recipes from the Maghreb, at the Skirball Center invokes her Tunisian Jewish heritage with photographs, recipes and household objects. She says, “Petit Takett is my way of honoring both my familyʼs heritage and their crazy love for food.”
Good Food on the Road, Restaurants »
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he takes us to Culver City where Akasha Richmond has transformed the old Ford’s Filling Station into a farm-to-table Indian restaurant called Sāmbār. While the pork shoulder vindaloo may not be for purists, Mr. Gold says he “digs it.”