Photo of Trap Kitchen’s lobster and shrimp pineapple bowl has sold out whenever it has been posted on Instagram, courtesy of Trap Kitchen.
FROM THIS EPISODE
Restaurant discovery websites have had an undeniable impact on the restaurant industry as well as our dining habits. A leading player is The Infatuation, which provides recommendations based on user location. Just recently the company announced its acquisition of Zagat, the national source for restaurant rankings and reviews. The Infatuation CEO Chris Stang joins Good Food to discuss his company’s ambitions.
Roberto “News” Smith (left) and Malachi “Spanky” Jenkins
(right) are chefs behind Trap Kitchen. Photo by Teddy Wolff.
In 2013, Malachi “Spanky” Jenkins and Roberto “News” Smith began using social media to sell soul food classics out of an apartment in Compton. Now they have a growing empire with catering gigs at celebrity soirees around the country, as well as a food truck in Portland. They recently published their first cookbook, ‘Trap Kitchen: Bangin’ Recipes from Compton.’
Market fresh artichokes. Photo via Pexels.
California’s state vegetable is finally in season. Market Report correspondent Laura Avery visits Patrick Healy, chef and partner of The Buffalo Club in Santa Monica, to find out how he’s serving up artichokes this time of year. She also talks about the growing process with Chris Edwards, a farmer at Rutiz Family Farms in Arroyo Grande.
Jonathan Gold wonders if David Chang’s $190 short rib is magical
enough to make you forget the price tag. Photo by Andrew Bezek.
Jonathan Gold recently caused quite a stir with his critical LA Times review of Majordomo, David Chang’s buzzy new restaurant near downtown LA. He tells Evan about his multiple visits to the restaurant, as well as his thoughts about Chang’s approach to food.
More From Good Food
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
LATEST BLOG POSTS
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More