Good Food
Rene Redzepi of Noma; Eating Afterbirth; Le Fooding; Grapes
This week on Good Food, host Evan Kleiman talks with Rene Redzepi of Noma, recently named the best restaurant in the world. Plus Jonathan Gold takes us to a restaurant in Santa Monica and Mary Sue Milliken shares her recipe for lima bean succotash.
By Evan Kleiman • • 1h 0m ListenNoma, a restaurant in Coppenhagen, was recently named the best restaurant in the world. This week on Good Food, host Evan Kleiman talks with Noma's chef, Rene Redzepi about his unique Nordic cuisine. Rasmus Lee tells us about typical Danish food. He's the owner of Hygge, the Danish bakery in Downtown L.A. Chefs Mark Peel, Eric Greenspan, Octavio Becerra and Akira Hirose compete in a dessert contest. Evan takes us behind the scenes of a Top Chef-style "Quickfire" competition. John Sedlar of the restaurant Rivera has completely reworked his menu to reflect the 3,000 year old history of Los Angeles' cuisine. Many mammals eat the placenta after birth. Sara Pereira explains the benefits of ingesting the placenta. French cuisine is steeped in a very codified history. Constance Jouven explains how Le Fooding is mixing it up in France. Plus mixologist Derek Brown shares the history of using eggs in cocktails. And Mary Sue Miliken of The Border Grill gives us a recipe for lima bean succotash.
In this episode
9 storiesMarket Report
Mary Sue Milliken is chef and co-owner of The Border Grill (1445 4th St., Santa Monica, (310) 451-1655). She is buying fresh lima beans from McGrath Family Farms for a succotash. Sauté the lima beans with corn and diced butternut squash. If you plan to serve the succotash warm, use butter. For a cold salad sauté with olive oil. Mary Sue…
Read the story7 minRene Redzepi
Rene Redzepi is the chef at Noma in Copenhagen, Denmark, recently named as the best restaurant in the world by Restaurant magazine. His book is Noma: Time and Place in Nordic Cuisine .
Read the story7 minDanish Food in Los Angeles
Rasmus Lee owns Hygge Bakery in Downtown Los Angeles. Hygge Bakery 1106 S. Hope Street Los Angeles, CA 90015 Music Break: Perfidia by The Ventures
Read the story5 minDineLA's Quickfire Dessert Challenge
This week Evan Kleiman judged the DineLA Quickfire Finale along with Sherry Yard, of Wolfgang Puck, and Russ Parsons of the LA Times. Chefs Eric Greenspan, Akira Hirose, Mark Peel and Octavio Becerra competed in a pastry competition. Eric Greenspan won with his Elvis-inspired peanut butter, bacon and banana moonpie.
Read the story8 minThe Yard
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews The Yard , a gastropub in Santa Monica. The restaurant has a largely farmers market-drive menu which serves duck confit with nectarines or pears (seasonal). The are some year-round favorites like spaghetti with turkey bolognese and…
Read the story6 min3,000 Years of Los Angeles Cuisine
John Sedlar is the chef/owner of Rivera in Downtown Los Angeles. He recently revamped his menus, dividing his service into three areas: Sangre (Spanish & North African), Samba (South American), Playa (Coastal).
Read the story7 minEating Afterbirth
Sara Pereira is a pre and post-natal massage therapist and a licensed placenta encapsulation specialist . She dehydrates the placenta and pulverizes it into capsules. There is no data or research behind ingesting the placenta, but it's practiced widely in Asian cultures.
Read the story6 minLe Fooding
Constance Jouven is a member of Le Fooding in France. Le Fooding is a movement that exists as a counterpoint to the codified French cuisine of the Michelin tradition. They publish a guidebook and a hold events like Le Grand Le Fooding . The most recent one featured San Francisco versus New York.
Read the story5 minEgg Cocktails
Derek Brown is a Washington DC area mixologist. He owns the bar The Passenger , as well as the 18 seat Columbia Room housed in the same building. Derek treats his cocktail menus much the way a private chef would, parsing courses and pairing cocktails with food. Egg whites are frequently used in cocktails, including the Pisco…
Read the story7 min
