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 | ]

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 | ]

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.

Audio, Good Food on the Road, Restaurants »

Jonathan Gold Reviews Burritos La Palma in El Monte

Posted July 17, 2015 by | 2 Comments | ]
Photo: Amy Scattergood for the LA Times.

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Burritos La Palma in El Monte. There is more than one burrito on the menu, but Gold says you’re there for one thing: the burrito de birria.

Audio, Photos »

A Postcard from Slow Food’s Poultry Processing Workshop

Posted July 17, 2015 by | Comments Off | ]

On June 1st, Slow Food LA sent out an invitation to a workshop. In the subject line read: Face Your Food – Poultry Processing Workshop.

Later that week a small crowd gathered at Barley’s Farm in La Habra Heights. They were there to learn how to humanely kill, de-feather, and process a chicken.

Audio, Recent Shows »

Making Umeboshi with Sonoko Sakai

Posted July 10, 2015 by | 2 Comments | ]
FullSizeRender (1)

Umeboshi. Break down the word and it means Japanese plum (ume) dried (boshi), but the flavor is of a salted or pickled plum – salty, sour and sweet.

Sonoko Sakai grew up in Japan where every June she would help her grandmother prepare the ume for pickling. Now that she lives in California where ume are unavailable, she is experimenting with making her own apricot-boshi.