LA's Sexiest Chef, Corn Syrup vs Corn Sugar, Quince
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The short season of quince has begun in Southern California. Jessica Koslow calls it the perfect fruit for jam makers and Barbara Ghazarian offers some unique ideas for incorporating the nubby fruit in dishes both savory and sweet. Jonathan Gold scores a reservation at LA's most highly anticipated restaurant of the year, and Jacques Pépin remembers his first apprenticeship in the kitchen at age 13. Then, Eddie Lin talks to chef Brendan Collins about what pizza and beer have in common at his new restaurant in Venice Beach. Here to weigh in on corn syrup's recent make-over is Marion Nestle. Plus, Julie Mennella says what you eat when you're pregnant may influence your child's taste, and Akasha Richmond shares tips for making chutney at home.
Market Report ()
Jessica Koslow, the owner of Sqirl Confitures, calls quince the jam-makers' favorite fruit because of its high pectin content. You'll find one of Koslow’s quince recipes on the Good Food Blog.
Recently on Good Food, Evan interviewed Dean Kubani, the Environmental Programs Division Manager for the City of Santa Monica, about the plastic bag ban which took effect in Santa Monica on September 1. Today on the Market Report, Laura Avery asks customers and farmers how they are responding to the ban.
The Ultimate Slow Food ()
Barbara Ghazarian, author of Simply Quince, shares a variety of ways to prepare quince outside of jams, jellies and preserves.
Making Chutney at Home ()
Akasha Richmond is the chef and owner of Akasha Restaurant in Culver City. She offers her tips for making chutney at home.
Jonathan Scores a Highly Sought Reservation ()
Jonathan Gold lands a coveted reservation at Michael Voltaggio's Ink. He compares the anticipation and buzz around Ink to when Spago first opened in the 1980's. His favorite dishes include the young turnips and radishes and the beef tartare with horseradish cream.
8360 Melrose Ave, Ste 107
Los Angeles, CA 90069
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Music break: "The Bass Walks" by Bert Kaempfert
Corn Syrup Gets a Makeover ()
Dr. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She's also the author of numerous books and publications and makes public appearances on the topics of nutrition and health. Her blog is Food Politics.
Nestle, who describes the fight between the Corn Refiners Association and the Corn Syrup industry "food-politics at its best," discusses corn sugar in more depth on her blog.
Amniotic Fluid and Taste ()
Julie Mennella is a bio-psychologist at the Monell Chemical Senses Center. Her latest research links amniotic fluid to taste. Mennella describes how mothers can instill good eating habits in children in the womb.
A Life in Food ()
What Pizza and Beer Have in Common ()
Deep End Diner Eddie Lin interviews chef Brendan Collins about his unique way of making pizza at his new restaurant, Larry's, in Venice Beach. Because of the high salt content in the air near the beach Chef Collins turned to a brewer's technique to flavor his crust in lieu of salt.
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