Good Food
Tom Colicchio; Parsnips; Bialys; Jonathan Gold
What makes a celebrity chef? This week on Good Food, host Evan Kleiman chats with Top Chef's Tom Colicchio about the legacy of James Beard and what it means to be a celebrity chef today. Plus Eddie Lin, Jonathan Gold and Russ Parsons.
By Evan Kleiman • • 58m ListenWhat makes a celebrity chef? This week on Good Food, host Evan Kleiman chats with Top Chef's Tom Colicchio what it means to be a celebrity chef today. Susan Ungaro of the James Beard Foundation tells us how the legendary chef paved the way. Jonathan Gold takes us to a mysterious Korean restaurant. Good Food listener Beth Knorr is also the market manager for the Cuyahoga County Farmers Markets in Ohio. She tells us about how some of their farmers are growing food on national parkland. We'll find out how Brad Kent, a chef and food scientist who once worked for the Department of Defense ended up making bialys. The LA Times' Russ Parsons is making gougers. Plus Eddie Lin is celebrating Valentine's Day with traditional Chinese bull pizzle soup. And Amelia Saltsman and Alex Weiser tell Laura Avery why they love parsnips.
In this episode
8 storiesMarket 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.
Read the story8 minFarming on National Parkland
Beth Knorr is the farmers market manager for the Countryside Conservancy in Ohio.
Read the story6 minOlympic 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.
Read the story7 minJames Beard's Legacy
Susan Ungaro is the President of the James Beard Foundation . Beard was a legendary chef, cookbook author and TV chef.
Read the story6 minTom 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 .
Read the story9 minThe 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.
Read the story12 minBull Pizzle Soup at Hop Woo
Eddie Lin writes the blog Deep End Dining . He had bull pizzle soup at Hop Woo (845 North Broadway, Los Angeles, (213) 617-3038).
Read the story5 minGougeres
Russ Parsons is the editor of the LA Times food section . This week he talks about gougeres, which are like savory cream puffs. The recipe for his gougeres is here .
Read the story5 min
