FROM THIS EPISODE
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week, he reviews Alimento, a new Italian spot to hit Silver Lake.
Jonathan recommends the farro salad, roasted lamb neck, chicken liver crostone, whole wheat bigoli and tortellini in brodo.
1710 Silver Lake Blvd.
All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map.
A lot of work goes into building a proper cocktail – from juicing, garnishing, carbonating, stirring, and shaking to choosing to correct ice for proper chilling and dilution of a drink. Jeffrey Morgenthaler recognizes the importance of technique behind the bar. He is currently bar manager at Portland’s beloved Clyde Common. His latest, The Bar Book: Elements of Cocktail Technique, will guide you to better looking and tasting cocktails. Find a recipe for his daiquiri on the Good Food blog.
Laura Avery talks to Julian Cox of the new bar Brilliantshine in Santa Monica about what ingredients he’s using in his cocktails. He’s currently stirring drinks with falls persimmons and pears.
Peter Schaner is a farmer from Valley Center and a favorite at the Santa Monica Farmers’ Market. He talks about his fall harvest.
Laura Avery, Santa Monica Farmers' Market