Jonathan Gold explains why the term 'fusion' is no longer useful. Plus, he reviews a hot pot restaurant in the San Gabriel Valley. Elina Shatkin explores the food scenes in Game of Thrones.
FROM THIS EPISODE
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he talks about why he never refers to "ethnic food" in his writing. He also breaks down the history of the term "fusion" and why it no longer applies to contemporary cuisine.
Chef Tin Vuong helms four restaurants in the LA area: Abigaile, Wildcraft, Little Sister and Dia de Campo. They are respectively a gastropub, a pizza joint, a Vietnamese restaurant and a taco slinging surf shack. In his review of Little Sister, Jonathan Gold called him the latest anti fusion hero on the block.
Music: "All In" and "Game of Thrones Theme Song"
Jonathan Gold, Pulitzer Prize-winning food writer for the Los Angeles Times, reviews Hai Di Lao, the first US outpost of a China-based hot-pot chain in the San Gabriel Valley.
400 South Baldwin Ave, Ste 2015
Arcadia, CA 91007
Jonathan recommends the pickle broth, even though the restaurant is known for its spicy Sichuan broth and a tomato broth (which Jonathan says can taste a bit like Campbell's Soup).
George R.R. Martin's culinary imagination is an important piece of his celebrated series Game of Thrones. Elina Shatkin of Los Angeles Magazine walks us through some of the intricate food styling that the HBO series features on screen. She also talks to Chelsea Monroe-Cassel, author of The Official Game of Thrones Cookbook, and to English professor Matthew Brosamer, a specialist in medieval literature at Mount St. Mary's College.
We have a recipe from the Game of Thrones cookbook A Feast of Ice and Fire on the Good Food blog.
In Hawaii, "pono" means, "doing things the right way," and chef Makani Gerardi aims to do that with her burgers at Pono Burger in Santa Monica. Cooking out of a WWII-era Quonset hut, the restaurant came on the scene just over a year ago. Makani joins us today for tips on getting your Summer burger off the grill just right.
Music: "Maika'i Ka Makani O Kohala"
Laura Avery interviews Akasha Richmond about what to do with the glut of fruit at local farmers markets, and Mike Cirone of See Canyon talks about his prized Blenheim apricots.
Music: Mama Told Me" by Big Boi, featuring Kelly Rowland
More From Good Food
From Trump to farm to slaughterhouse to restaurant So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.
Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style Sri Rao pairs classic Indian dishes with Bollywood films, and Carla Capalbo fills us in on the ancient wine and food traditions of Georgia in the Caucasus region. Harry Rosenblum shares tips on how to make vinegar at home, then Michael Harlan Turkell takes us on a global acid trip. Plus: Jonathan Gold’s New Zealand food crawl and honeynut squash at the market.
Ottolenghi and Goh stay 'Sweet,' passion fruit, DJ Wolfgang Puck Yotam Ottolenghi and Helen Goh get ‘Sweet’ in a new cookbook, Jonathan Gold tries Thunderbolt frog in the SGV and Linda Civitello sheds light on the revolutionary power of baking powder. Plus: Laura Avery shops for passion fruit at the market and Wolfgang Puck stops by the basement to share his favorite tunes.
Besha's goodbye, foraging tips and a new Night + Market cookbook Besha Rodell files her last restaurant review for LA Weekly and Mia Wasilevich explains how to turn wild plants into great food. Jonathan Gold samples the Peruvian fare at Rosaliné and Gustavo Arellano talks up Burritos La Palma in the OC. Plus: A recipe from Kris Yenbamroong’s Night + Market cookbook, Korean-Mexican food in Seoul and apples at the market.
LATEST BLOG POSTS
Dinner and a movie, Bollywood-style According to “Bollywood Kitchen” author Sri Rao, those who favor the flavor explosions found in traditional Indian cuisine will also be fans of over-the-top Bollywood cinema. Try his recipe for chicken korma and enjoy, while “Bajirao Mastani” plays on the screen. Read More