Sassan Rostamian is the chef/owner of Sauce on Hampton (259B Hampton Dr., Venice, CA, (310) 399-5400). He is using blood oranges, with olive oil, apple cider vinegar, and cara cara oranges for a vinaigrette. Find the recipe here.
Marcie Jimenez of Jimenez Family Farms sells sustainably raised lamb, goat and rabbit at the Wednesday Santa Monica Farmers Market. She also sells pork at the Saturday Pico market and at the Sunday Hollywood Farmers Market. Pictures of her stall are here.
Pomologist David Karp, who also writes the Market Watch column for the LA Times, has been researching the Dekopon for years. It's a Japanese citrus variety that is just now available in Southern California. The fruit is being marketed in the US under the name Sumo. It's a cross between an orange and a satsuma mandarin. Read David's full account of the Dekopon in the LA Times.
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 has written numerous books including Food Politics and What to Eat. Her blog is Food Politics. This week on Good Food she comments on the new USDA Dietary Guidelines. Read Marion's thoughts on her blog.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, he is taking us to the South Gate-area for Sinaloan cuisine. Sinaloa is a Mexican state on the Pacific Coast. He likes chilorio (bright orange, cumin and chile stewed pork) and Sinaloan machaca (dried beef that’s grilled, then pounded in a mortar and crisply fried) at El Sinaloense in Huntington Park. He also recommends Cenaduria Gumacus Sinaloa Grill in South Gate, where he samples smoky marlin quesadillas, machaca and cheese-stuffed enchiladas a la Sinaloense.
7601 State St
Huntington Park, CA 90255
Cenaduria Gumacus Sinaloa Grill
8646 State St
South Gate, CA 90280
All of Jonathan's restaurant recommendations are on the Good Food Restaurant Map.
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More
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