Photo: Chef Niki Nakayama of n/naka (Zen Sekizawa)
FROM THIS EPISODE
This time last year, it's possible you did not know the names Niki Nakayama and Carole Iida. Then the dynamic duo's restaurant, n/naka, was featured in the first season of Chef's Table on Netflix. On the show, chef Nakayama and sous chef Iida walk the audience through their take on kaiseki, a formal 13-course Japanese meal prepared with careful attention to ingredients and technique.
Hear Nakayama give us the scoop on n/naka's big plans to push the envelope on local sourcing and learn how Chef's Table changed her life forever. Find n/naka's recipe for tuna poké on the Good Food blog.
Music: "A Small Escape" (Instrumental) by Fly By Pony and "Back It Up" (Instrumental) by Caro Emerald
In the natural world, we depend on birds and bees to carry pollen from tree to tree to create new seeds of life. When two trees share the same species or genus, horticulturalists cross them to produce hybrid varieties that arguably yield deeper flavors and more robust physical features than the original breeds. That's how the pluot was born. When botanist Floyd Zaiger famously crossed a plum with a plumcot — a plumcot being a 50-50 hybrid of plum and apricot — a succulent fruit that looks like a plum but tastes of apricot was born. Zaiger called it a “pluot.”
If you're in Santa Monica on a Wednesday or Sunday, stop by the Murray Family Farms' stand and taste the pluots. Farmer Sean Murray will walk you through the farm's 16 varieties and the fruit's family tree. Luke LA pastry chef Joy Cuevas likes pluots in her cobblers because they retain their vibrant hues even after they're baked. Find her recipe on the Good Food blog.
Music: "Bird of Paradise" by Fly By Pony
Jonathan Gold is no stranger to Sichuan cuisine. Now it's time to add another restaurant to the list: Meizhou Dongpo in the Westfield Santa Anita mall in Arcadia. Jonathan recommends the crispy Beijing duck that is carved before your eyes, the violently sputtering scarlet mapo tofu and the fish floating in a sea of chiles. The restaurant's interior space is grand too, one that, in his words, could swallow all three locations of Chengdu Taste and still have space for the banquet rooms at the back.
400 South Baldwin Avenue
Arcadia, CA 91007
Music: "A Night Like This" by Caro Emerald and "Book of the Month" by Lovage
Kansas City, the Carolinas and Memphis have all got their own styles of barbecue. Then there's Texas. The Lone Star State has at least four kinds of 'Q all by itself, says Robb Walsh, three-time James Beard Award-winner and member of Foodways Texas. He breaks down the styles for us, and clues us into why BBQ is eaten on Juneteenth and how Upton Sinclair's The Jungle changed the lives of pit masters everywhere. A second edition of his Legends of Texas Barbecue bible is available wherever books are sold.
Music: "Texas Flood" by Stevie Ray Vaughn
LA Beer Week kicks off this Saturday. The seven-day celebration of all things malty and hoppy moved us to ask Jolie Myers to fill us in on the latest trends in beer. Myers is the managing producer of KCRW's Press Play and covers the local beer scene for LA Magazine.
Music: "Groove Holmes" by Beastie Boys
Fans of vegan food can get their fix this Saturday in Pasadena at the Vegan Beer and Food Festival. Clara Polito is one of dozens of vendors selling their goods at the fest this year. But her story is unique. Polito became a vegan when she was just a tween. Seeing a void in the vegan dessert market, she started baking. Now, at the ripe old age of 19, she sells her vegan "inception" cookies, Elvis cake and cannoli around town and online as Clara Cakes.
Music: "Hög Luft (Fujasaki remix)" by Familjen and "Solomon Jones" by RJD2
More From Good Food
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.
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
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An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More