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.
