Coffee Culture in Japan, The Freezer Cookbook, Sandor Katz
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Market Report ()
The Flavor of Foraged Ingredients ()Kory Stewart is the Executive Chef at Americano Restaurant and the Food and Beverage Manager for Hotel Vitale in San Francisco. Before he began foraging for mushrooms alone, Stewart was mentored by Connie Green who wrote The Wild Table.
From Chick Fil-A to Stoli - Do Food and Beverage Boycotts Really Work? ()KCRW’s All Things Considered Host Steve Chiotakis poses the question, “Do food and beverage boycotts really work?” Find out on the Which Way, LA? Blog.
Using Your Freezer to Your Advantage ()Ghillie James is the author of the Foolproof Freezer Cookbook. Find a recipe for her No-Churn Ice Cream on the Good Food Blog. Also, you can listen to an outtake about freezer pies.
Sandor Katz on Fermented Meat and Fish ()Sandor Katz’s latest book is The Art of Fermentation. He says fermentation is how our ancestors preserved meat and fish.
Coffee Culture in Japan ()Merry White is the author of Coffee Life in Japan. Japan is the third largest consumer of coffee in the world, behind the US and Germany.
How to Properly Brew Pour Over Coffee ()
Paiche - A Giant Amazonian Fish and a New Restaurant ()
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Paiche, the new Marina del Rey outpost of Chef Ricardo Zarate's growing brand of Peruvian cuisine. The restaurant is named after the Amazonian fish that is featured prominently on the menu. He recommends the kampachi tiradito, paiche tiradito, wagyu tiradito, pacu ribs, saltado de camarones and chaufa de langosta. He also enjoys the cocktails, especially the Pisco Sour.
13488 Maxella Ave
Marina Del Rey, CA 90292
All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.
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