Tom Colicchio; Parsnips; Bialys; Jonathan Gold
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Market Report ()
Amelia Saltsman is using Alex Weiser's parsnips to make a creamy puree. Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. Alex Weiser of Weiser Family Farms are known for their incredible potato varieties as well as many other items.
Farming on National Parkland ()Beth Knorr is the farmers market manager for the Countryside Conservancy in Ohio. They have a program where they support farmers growing local food on national parkland.
Olympic Restaurant ()Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he is taking us to a restaurant in Koreatown serving cheonggukjang, a fermented soybean soup. We don't know the name of the restaurant in English. Most people call it Olympic Restaurant or Olympic Cheonggukjang. The dish is most known for it's pungent aroma and intense umami flavor. The restaurant does serve other dishes, like the braised short ribs, the game hen and the pork bulgogi, one of the most popular dishes. Read Jonathan's review here.
2528 W. Olympic Blvd. #104
James Beard's Legacy ()
Susan Ungaro is the President of the James Beard Foundation. Beard was a legendary chef, cookbook author and TV chef.
Tom Colicchio on the Celebrity Chef ()
Tom Colicchio is the head judge on Top Chef. He's written numerous cookbooks and owns several restaurants. Tom was named 2010 Outstanding Chef from the James Beard Foundation. He wrote the introduction to the latest edition of James Beard's American Cookery.
Music Break: Acapulco 2000 by Jack Fetterman and the in Hi-Fi Music Direction
The Bialy ()
Brad Kent is the chef/owner of Olio Pizzeria (8075 West 3rd St., Ste. 100 Los Angeles, (323) 930-9490). He makes bialys in his wood-fired oven. His inspiration was the book The Bialy Eaters by Mimi Sheraton.
Brad is co-hosting a pizza party with Evan Kleiman for people who donate to KCRW before March 1. Complete details and instructions here.
Music Break: Yeah Yeah Yeah by My Radio
Bull Pizzle Soup at Hop Woo ()
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