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FROM THIS EPISODE

Jonathan Gold joins host Evan Kleiman every week on Good Food.  This week he reviews The Dining Room at the Langham.  Zane Lamprey tells us what its like to drink for a living.  The future of school bake sales is in jeopardy says Helena EchlinLaura Wright reveals the astonishing amount of food wasted every day.  Fisherman Mark Marhefka explains what a community supported fishery is.  The New York Times' Kim Severson tells us about the chefs that influenced her.  Plus Mira Advani Honeycutt introduces us to Indian wine.  And Laura Avery has what's fresh at the Santa Monica Farmers Market this week.  She talks to David Karp who issues a challenge to strawberry growers.

Food Rules

Michael Pollan

Producers:
Jennifer Ferro
Harriet Ells
Bob Carlson
Holly Tarson
Gillian Ferguson
Candace Moyer

Guest Interview Market Report 7 MIN, 19 SEC

Galante Strawberry

Galante Strawberry (Photo: David Karp)

April is peak strawberry season.  Fruit researcher David Karp has a manifesto for Southern California strawberry growers.  The most common varieties include Gaviota and Seascape.  Farmer Jerry Rutiz sells the Galante berry which is thin skinned and full of flavor.  It isn't grown for commercial sale, instead it can be only sold at Farmers Markets as it's has a shelf life of only a couple of days.  David Karp writes the Market Watch column for the Los Angeles Times.

oranges.jpg

Josie Le Balch La owns Josie Restaurant (2424 Pico Boulevard, Santa Monica) in Santa Monica.  She is making a spinach salad with citrus from Garcia.  She uses Bloomsdale spinach, spring onions, thinly sliced fennel and oranges. For another variation she is taking raw asparagus, peeling it thinly the a vegetable peeler.  Dress the salad with a citrus dressing: olive oil, orange juice, lemon juice, red wine vinegar, salt and pepper. 

Spring Vegetable Salad with Asparagus and Orange
Serves 6

3 large navel oranges
8 spears jumbo asparagus (1 to 2 spears per person)
2 heads fennel, washed and thinly sliced
1 bunch pea tendrils, washed
1 cup fava beans, blanched and peeled
1/2 lemon, juiced
Dressing:
6 Tablespoons extra virgin olive oil
1 tsp salt
1 tsp black pepper

Using a vegetable peeler, start by holding the bottom end of the asparagus and laying it flat on the cutting board and peeling it from bottom to tip.

Lay each asparagus spear flat on a cutting board. Hold the bottom of each, and, using a vegetable peeler, peel about five large ribbons from the bottom of each spear to the tip.

Turn the asparagus spears over, and peel more ribbons, until you’ve used up all the asparagus. Save the bottom ends (the pieces that you’ve been holding on to) for soup or stock.

Using a paring knife, cut the top and bottoms off of each orange. Stand each orange on one of the cut ends and using slice off the peel and all traces of the white pith.  At this point you can either cut the orange into sections or make wheels. A little of both look great.

Place the asparagus ribbons, sliced fennel, pea tendrils, and fava beans in a large bowl and gently toss with the dressing. Add the orange pieces and very gently mix together—you want to coat the orange sections with the dressing but be careful not to break them up.

Menu Minuet is the tile of the Santa Monica Farmers Market's next panel discussion.  Jonathan Gold will moderate a conversation about how chefs maintain seasonality when designing their menu.  The panel includes Akasha Richmond, Mark Peel and farmers Romeo Coleman and Alex Weiser.  The event is free and open to the public on May 6 at the Santa Monica Public Library.

Guest Interview Abundant Seafood 5 MIN, 33 SEC

Mark Marhefka

(Photo: David La Spina for The New York Times)

Mark Marhefka is a second generation commercial fisherman, fishing off the shores of South Carolina.  As of January 1, 2010 commercial and recreational fishing for most species of shallow-water grouper, as well as black sea bass, red porgy and red snapper, is closed in North Carolina, South Carolina, eastern Florida and Georgia for four to six months, after which strict catch limits will be imposed.  Because of the ban, Mark has emphasized sustainable fishing and Community Supported Fisheries.  He has introduced chefs to more sustainable fish varieties like triggerfish.  

Guest Interview Three Sheets 6 MIN, 38 SEC

Zane Lamprey Drinking

Zane Lamprey is the host of Three Sheets on the Travel Channel.  He's currently on tour and will be appearing at the House of Blues in Anaheim on April 30.

Guest Interview Bake Sale Survival 6 MIN, 43 SEC

Helena Echlin writes the Table Manners column for Chow.com.  The New York Department of Education recently banned bake sales in public schools.  Helena has advice for people who still are allowed to hold bake sales: always include a nut-free and a vegan option.  She also thinks that there is a place for savory baked goods as well.

 

Music Break: Seventh Son by Billy Strange

Guest Interview Indian Wine 7 MIN, 5 SEC

Indian Wine

Grover Vineyards

Mira Advani Honeycutt is a wine writer and the chairperson of the Los Angeles Mumbai Sister City Coalition.  Her most recent book is California's Central Coast: The Ultimate Winery Guide.

Sula Sauvignon Blanc is one variety of Indian wine that Mira recently tried.  Nashik is a wine growing region in India, as is Nandi Hills.  Chateau Indage, Sula and Grover Wines are the pioneers in the Indian wine industry.

 

Music Break: Snowdrift (demo) by Skip Heller

Guest Interview The Dining Room 8 MIN, 46 SEC

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Weekly.  This week he reviews The Dining Room at the Langham Hotel in Pasadena.  The restaurant, helmed by Michael Voltaggio, serves only tasting menus.  Jonathan recommends the langoustine with white asparagus wrapped in squid ink, and the fois gras terrine.  

The Dining Room
1401 South Oak Knoll Avenue
Pasadena, CA‎
(626) 568-3900

All of Jonathan's recommendations are on The Good Food Restaurant Map.  

 

 

View Good Food Restaurant Map in a larger map
Guest Interview Food Waste 8 MIN, 13 SEC

Laura Wright is a Senior at On Earth, an environmental magazine.  She recently wrote about food waste in the U.S.  According to the USDA, Americans waste 30 percent of all food produced.  Laura writes that that number is probably more like 40 percent.  Consumers can reduce food waste by composting, and by encouraging food recovery programs.    

Guest Interview Spoon Fed 8 MIN, 13 SEC

Kim SeversonKim Severson writes about food for the New York Times.  Her new book is Spoon Fed: How Eight Cooks Saved My Life.

 

Music Break: Silhouettes by Billy Strange

Spoon Fed

Kim Severson

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