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"