The road to Brae. Photo credit: Colin Page
FROM THIS EPISODE
There are many new restaurants opening up around the country, so where to eat first? Bill Addison, restaurant critic for Eater shares his picks, from Southern food in the Pacific Northwest to pasta in body-conscious Los Angeles.
Felix in Los Angeles. Photo credit: Alan Gastelum
Felix's Agrumi; citrus, fennel, olive, mint, pistachio. Photo credit: Alan Gastelum
“You are what you eat,” the old adage goes but time, place, and circumstance influence what’s on our fork, who we eat with, and whether food gives us pleasure or mere sustenance. Laura Shapiro has been writing about women and food for decades. In her new book, “What She Ate,” Shapiro looks at the lives (and diets) of six famous women.
Author Laura Shapiro, Photo credit: Ellen Warner
Many a deal has been signed over martinis and plates of Chicken Sidney Beckerman at Dan Tana's, where Hollywood starlets, power brokers and industry types have dined since the restaurant first opened its doors in 1964. This week, Jonathan Gold shares the story of the traumatic high school date that took him to Dan Tana's for the first time. Find out what Jonathan ordered then and and what's on his plate now at Dan Tana's.
Photo courtesy of Peter Christiansen Valli
Dan Tana's: 9071 Santa Monica Boulevard, West Hollywood, CA 90069 | 310-275-9444
Long before Paul Hletko started distilling whiskey and gin, his ancestors owned a large brewery in Czechoslovakia that was lost during the Nazi invasion. Hletko started FEW Spirits in Evanston, Illinois to honor his family’s legacy. He shares the story of FEW and gives us the latest on trends in cocktails, craft spirits and the “grain to glass” movement.
The FEW mojito. Photo courtesy: FEW
Dan Hunter began his work in kitchens at age 22. Now, just four years after opening his Australian restaurant, Brae, which sits on a 30-acre organic farm in Victoria, Dan and his team have made it onto the World’s 50 Best Restaurants list. His new book of recipes and stories from the restaurant is called “Brae.”
Dan Hunter foraging for mushrooms, for Wild mushrooms and pasture-raised Wagyu, buckwheat and black garlic. Photo credit: Colin Page
Some snacks and bites at Brae. Photo: Colin Page
Laura Avery talks to Jill Davie, the executive chef at The Mar Vista on Grand View and Venice Blvd, and Wilma Causey, of Briar Patch Farm in Kingsburg, about Chinese eggplant.
Briar Patch in Kingsburg. Photo credit: Joseph Stone
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Booze & Vinyl, Zagat's new owner, and Trap Kitchen This week we talk to a few players taking over our Instagram feeds, including the chefs behind Compton’s Trap Kitchen and Chris Stang, CEO of The Infatuation. André and Tenaya Darlington talk mixing drinks and tunes. Pastry chef Clémence Gossett offers tips on baking with kids, and artichokes are what’s hot at the farmer’s market. Plus: Jonathan Gold delivers his long-awaited verdict on David Chang’s Majordomo.
The rise of the chef, BraveTart, and bento boxes Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart. Dan Barber’s latest venture focuses on breeding sustainable seeds. Acadian foodways get a long-awaited spotlight. Thinking about getting takeout? Hayato is creating bento boxes that double as works of art.
Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
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