Maggie Beer and her husband Colin own Pheasant Farm in the Barossa Valley of Australia. She introduced us to some unusual products like Verjuice and Pheasant Pate. Her latest book is Cooking with Verjuice. Her other books are Maggie-s Farm, Maggie-s Orchard, and Maggie-s Table.
Carl Chu, our "Chinese food finder," finds a Jiangzhe Chinese restaurant in Temple City. It's Lulu-s Bamboo House (626-292-1478) at 5910 North Temple City Boulevard (at Las Tunas Blvd.)
Hours: Monday (Half day): 5:00 pm - 9:30 pmCarl recommends the raw crab, marinated with salt and rice wine, Dongbo (Hanzou-style) pork, Squirrel-style fish, and duck stuffed with 8 treasures rice.
Tuesday- Sunday: 11:00am - 2:30 pm, 5:00 pm - 9:30 pm
Anne Willan stopped by to share ideas for new couples setting up house. Her new book, The Good Cook, has the tools and techniques that can help beginning cooks build a repertoire. She spoke specifically about making pasta, stir-frys, and braising. Anne Willan offers grand cooking adventures at Chateau du Fey, her lovely seventeenth century chateau property, in the province of Burgundy. She also teaches at the Greenbrier.
Rigo Salas, a former drug dealer and gang member in a Southern California barrio, has turned his life around with C-CAP, Careers through Culinary Arts Programs, and currently works at the Loews Beverly Hills Hotel.
Rebecca Clarren, freelance writer from Portland,Oregon, tracked down the cows that make Horizon Milk and discovered that it wasn-t the pastoral myth we-d like to believe it is. She referred them to the Cornucopia Institute, which rates organic milk producers on their website.