Akasha Richmond is the chef/owner of Akasha in Culver City. She is using cherries from the farmers market at her bar. She cooks them in a simple syrup with spices for a cocktail garnish. Her recipe is here.
Christophe Happillon comes to several farmers markets with Carlsbad Aquafarm. Christophe says that the notion that you can't eat oysters in months without the letter "R," is an old wives tale. In August they spawn, which means that they'll be somewhat milky. However, they are safe to eat.
Dr. Andrew Weil is a pioneer in the field of integrative medicine. For brain health, he recommends eating 2-3 servings of fish high in omega-3 fatty acids (like salmon and sardines). He's focused some of his work on anti-inflammatory diet.
The menu at True Food Kitchen, now open in Santa Monica (at Santa Monica Place), is based on Dr. Weil's food pyramid.
Lisa Abend's book is The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's El Bulli. El Bulli, the legendary restaurant of Chef Ferran Adria, will close at the end of July.
Earlier this year, the US Coast Guard issued new rules regulating the allowable weight for commercial vessels. They re-calculated the average person's individual weight based on the CDC's National Health and Nutrition Examination Survey. According to the survey, the average weight is 185 pounds, up from 160 back in 1960. Bill Peters is a Naval Architect who wrote the rule.
2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Music and wine, flavors of Istanbul, and Cronuts hit L.A. Time to explore some delicious intersections! Beastie Boy Mike D and sommelier Taylor Parsons collaborate on Hearth & Hound’s wine list. “Istanbul & Beyond” highlights the cultural, culinary diversity of Turkey. We wish the 7th Street Market a happy birthday. Jonathan Gold pairs work with play at Tacos y Mezcal. The natural meets the unnatural on our dinner tables. Dominique Ansel brings the Cronut craze to L.A.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
Good Food’s Holiday Gift Guide We spoke to six L.A. chefs and sommeliers about their holiday gift recommendations for home cooks, so you didn’t have to! Find out what the minds behind the City of Angels’ hottest restaurants can’t cook without. Read More