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Dispatches from the Front of the House

Posted January 15, 2016 by | Comments Off | ]
Waitress in diner, 1981 
Item 37921, Pike Place Market Visual Images and Audiotapes (Record Series 1628-02), Seattle Municipal Archives.

“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.

Audio, Recipes »

Recipe: Chilli Creamed Chicken and Banana Casserole (Flygande jakob)

Posted December 4, 2015 by | 2 Comments | ]
Jake with dish edit

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.”

Audio »

After 20 Years of Negotiations, American Apples Arrive in China

Posted November 6, 2015 by | Comments Off | ]
Wholesale buyers checking out pallets of imported fruit Photo credit: Fiona Reilly.

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.

Audio, Restaurants »

Clifton’s Cafeteria is (Almost) Open

Posted September 25, 2015 by | Comments Off | ]
Executive pastry chef Michael Luna

For the past four years, developer/restaurateur/filmmaker Andrew Meieran has been fielding two questions more than any others. When will Clifton’s reopen? And will there still be Jell-O?

Well, answers to both have finally arrived. Er, sort of.

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Reviews Catch & Release

Posted August 28, 2015 by | Comments Off | ]
Baller 1 By Pascal Shirley

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.

Audio, Italian, Recipes »

Recipe: Massimo Bottura’s Spaghetti Caterse

Posted August 14, 2015 by | 2 Comments | ]
109 Spaghetti Cetarese

Massimo Bottura is the chef at Osteria Francescana, a three Michelin starred restaurant in Modena, Italy. The restaurant is currently ranked second in the world on the San Pellegrino 50 Best List. The evolution of his restaurant along with an exploration into his twenty-five year career are documented in his book Never Trust A Skinny Italian Chef.

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Reports on His Favorite Meals in Italy

Posted August 14, 2015 by | Comments Off | ]
Osteria Francescana in Modena.

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He discusses his recent trip to Italy, where he dined at Osteria Francescana in Modena and Antica Trattoria Belletti in Montepastore.

Audio »

Chanko-nabe, The Recipe for Sumo Success

Posted August 7, 2015 by | 3 Comments | ]
Pro sumo wrestlers adhere to a rigid diet centered on a simple traditional Japanese dish: chanko-nabe. This stew is cooked in a clay pot and is made with a combination of broth, vegetables, chicken, pork, wild boar, beef, fish, seafood and tofu. Chanko-nabe is on the menu at Shin-Sen-Gumi in Gardena.

One of the largest sumo competitions outside Japan will be held in California on Saturday. To the untrained eye, sumo may look like big fat wrestlers in underwear pushing and shoving each other around the ring. But there’s much more to the sport than meets the eye, including a strict training regimen and rigid diet.

Audio »

René Redzepi Baffled By the Way Angelenos Handle “The Rain”

Posted July 20, 2015 by | 1 Comment | ]
ReneRedzepi_7131

When Rene Redzepi visited the Good Food studio in November of 2013 he was baffled by the way Angelenos handled the weather.

Listen to him poke fun of local news anchors reporting on what has become a rarity in Los Angeles: rain.

Audio »

Powered by Poop: How to Produce a Tasty Cheese with the Help of Farm Waste

Posted July 17, 2015 by | 6 Comments | ]
PointReyesHolstein

Some dairymen are using farm waste to help with cheesemaking and bottling milk. Abbie Fentress Swanson visits the Giacomini farm in Northern California where a methane digester powers the milk parlor and cheese plant.

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