Hot Knives, Gobs, Jonathan Gold Goes Back in Time
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Johnathan Gold takes us back in time to Chef John Sedlar's first restaurant, Saint Estèphe. The Hot Knives tell us how to get corn syrup out of the pantry by making our own homemade condiments. We take a tour of the Washington, DC seaport with independent producer Christopher Johnson. Plus, Rex Ito explains the process of bluefin tuna ranching and Paul Greenberg tells us about sockeye salmon's uphill battle in Bristol Bay, Alaska. Architect Steve Jones gives us the latest news in restaurant design and Steven Gdula explains what a gob is.
Banner image by Christopher Johnson
Market Report ()
DJ Olsen is the chef at Lou Wine Bar in Hollywood. Olsen's recipe for Grilled Sausage, Braised Greens and Peppers, Fried Herbed Polenta Cake and Salsa Verde is inspired by Maggie's Farm produce and poultry. The complete recipe is on the Good Food Blog.
Olsen's farmer-inspired Monday night dinners will continue until October 10. The meals are $55 with wine pairings.
Alex Weiser is the owner of Weiser Farms. He's well known for his potatoes and melons, but this time of year he also sells padron peppers. Weiser prefers to blister the peppers in his tabletop roaster and then sprinkle with salt before eating.
Music break: "I Can't Believe That You're In" by the John Buzon Trio
Two Hot Knives ()
Alex Brown and Evan George are known as the Hot Knives. Their latest cookbook, Salad Daze, includes a number of recipes for homemade condiments as well as delicious vegetarian fare.
Maryland Crabs ()
Christopher Johnson comes to us from KCRW's Independent Producer Project. He's a native of the Washington, DC area and a big fan of Maryland Crabs simply seasoned with Old Bay.
Blue Fin Tuna Meet the Ranch ()
Rex Ito is the President of Prime Time Seafood. He explains the difference between fish farming and fish ranching and tells us what exactly a bluefin tuna ranch looks like.
Sockeye Salmon's Uphill Battle ()
Paul Greenberg is the author of Four Fish and a frequent contributor to the New York Times. Greenberg recently visited Bristol Bay where the Sockeye Salmon population is fighting an uphill battle against the copper mining industry.
Gobba Gobba Hey! ()
Music break: "Pinhead" by the Ramones
Jonathan Gold Goes Back in Time ()
Jonathan Gold revisits Chef John Sedlar's first restaurant, Saint Estèphe. The 1986 menu of the now bygone Manhattan Beach restaurant is being offered at Rivera for the month of September.
Saint Estèphe at Rivera
1050 South Flower St
Los Angeles, CA 90015
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
The Latest Trends in Restaurant Design ()
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