Power Lunching; Super Bowl Snacks; The CA Homemade Food Act
Listen to/Watch entire show:
Writer Gary Baum demystifies the Hollywood power lunch. He defines the etiquette and lists the restaurants where the big deals go down. For those who aren't looking to see and be seen, blogger Zach Brooks raves about the high end food court fare at Fig and 7th. Plus, Jonathan Gold reviews Bestia, the new Italian concept from chef Ori Menashe. For those who plan to take advantage of the California Homemade Food Act, health inspector Richard Sanchez decodes the new law. Photographer Caren Alpert explains her unique food photography and cookbook author Cynthia Nims shares ideas for making salty Super Bowl snacks at home. At the market, Laura Avery talks to farmer Alex Weiser about his purple Brussels sprouts and Amelia Saltsman shares a recipe for a heart-warming pasta that highlights winter cabbage.
Banner image: Terra cibus no.32 / shrimp tail (230x magnification) by Caren Alpert
Market Report ()
Alex Weiser is one of the most popular farmers at the Santa Monica Farmers' Market. He is known for his many varieties of potatoes but he also brings seasonal specialty items each week. Right now he has purple Brussels sprouts which are a cross between red or purple cabbage and traditional Brussels sprouts. He says they are sweeter and less bitter than traditional sprouts.
A True Italian Restaurant in Downtown LA ()
Chef Ori Menashe worked under chef Gino Angelini for years before opening his own restaurant, Bestia, late last year. Jonathan Gold describes the restaurant as truly Italian. He recommends ordering the house made charcuterie, the Cassoela Milanese, cavatelli alla norcina, beef heart tartare and rice pudding for dessert.
2121 E 7th Pl
Los Angeles, CA 90021
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.
The Art of the Power Lunch ()
Gary Baum is a senior writer at the Hollywood Reporter. In the current issue he explores the art of the Hollywood power lunch.
Find a list of The Hollywood Reporter's Top 25 Power Lunch Destinations here.
A Top Notch Food Court in Downtown LA ()
Zach Brooks is the man behind Midtown Lunch LA. He also co-hosts a podcast called Food Is the New Rock. He's impressed with the renovation of the downtown food court now dubbed "Fig at 7th." Highlights include Oleego by Park's BBQ, Juicy Lucy, The Melt, George's Greek Grill and Indus by Saffron. Loteria Grill, The Flying Pig and Sprinkles Cupcakes are coming soon.
A Health Inspector Explains the California Homemade Food Act ()
Richard Sanchez is Director of Environmental Health for the Orange County Health Department. He walks us through the new California Homemade Food Act, which permits home cooks and bakers to sell certain low-risk foods like bread and jam that were made in their home kitchens.
On Sunday, January 27, Evan Kleiman will host a forum in Orange County with Sanchez to answer all of your cottage law questions. The forum, co-hosted by Craftcation, will take place at 3pm at the Grand Central Art Center in Santa Ana. Find more details here.
Looking at Food through a Microscope ()
Caren Alpert is a San Francisco-based photographer. She works as a food stylist, but she also shoots ordinary food objects in microscopic detail in a body of work she calls Terra Cibus. The photographs are so detailed and up-close that the objects become unrecognizable. See a selection of her photographs on the Good Food blog.
A Homemade Super Bowl Menu ()
Cynthia Nims is the author of Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites. Find a Super Bowl-worthy recipe from her book on the Good Food blog.
Plus, hear an outtake of Nims talking about her Five Spice Duck Skin here.
Engage & Discuss
BROUGHT TO YOU BY