FROM THIS EPISODE
Stephanie Mutz, aka Sea Stephanie Fish, is one of just two female urchin divers in the state of California. She talks about the process of diving for sea urchin and the best ways to prepare it.
Join Stephanie Mutz and Evan Kleiman at The Hungry Cat in Santa Barbara, where Stephanie will be cracking open urchins and the team at The Hungry Cat will serve up a delicious brunch. Go to kcrw.com/brunch to buy tickets.
Music: "We Have Everything" by Young Galaxy
Renee Erickson opened her first restaurant at age twenty-five and now the celebrated chef runs four establishments in Seattle. Best known for her approach to seafood, Renee is roasting bone marrow, pickling chanterelles, and whipping up a staple of duck-fried potatoes in her new cookbook, A Boat, a Whale & a Walrus.
Find a recipe for Renee’s boquerones toasts on the Good Food blog.
Last week a New York Times article wrote that “caviar has lost its national identity” - and it’s true. Now that beluga is no longer an option, sturgeon roe is being harvested in a variety of places like Sacramento and China. To take a look at how the product has changed in response to sustainability issues and for advice on how to serve caviar like the food it is, we’ve asked the A-team here. Christopher Klapp is the general manager and Giselle Wellman is the chef at Petrossian in West Hollywood.
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews The Gadarene Swine, a vegan restaurant in Studio City.
The Gadarene Swine
11266 Ventura Blvd
Studio City, CA 91604
Jonathan recommends the olive-stuffed olives, eggplant chips, hummus with seaweed snacks and vegetables in a box.
All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map.
Music: “You Rock My World” by Michael Jackson