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FROM THIS EPISODE

This week on Good Food with Evan Kleiman, Chef Alex Reznik tells us how he maintains a strict Kosher kitchen at his restaurant La Seine.  Gustavo Arellano heads to an unlikely section of Orange County for some authentic Colombian cuisine.  We'll hear about the horrifying presence of antibiotic resistant bacteria in our meat from Dr. Lance PriceWilly Blackmore tells us about a few global chain restaurants here in Los Angeles.   Stacie Hunt explains how a battle broke out over Rosé.  We'll try Kobe beef pho with Jonathan Gold.  Plus, a berry crisp recipe from Amelia Saltsman.  And, we're celebrating mother's day with memories from KCRW staffers. 

 

Photo: Troy Masters

One Good Dish

David Tanis

Producers:
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia

Guest Interview Rosé 9 MIN, 45 SEC

Stacie Hunt is a sommelier with Du Vin Wine & Spirits and Splash Productions.  See Stacie's complete list of recommended Rosés here.

Guest Interview Colombian Cuisine at Mitzi's Kountry Kitchen 8 MIN, 55 SEC

Gustavo Arellano is the Managing Editor of the OC Weekly where he writes the popular Ask a Mexican column and reviews restaurants.  This week he heads to Laguna Hills, an unlikely place in Orange County to find Colombian food.  The restaurant is Mitzi's Kountry Kitchen, which serves Colombian food during lunch and dinner.  The best dishes include bandeja paisa, which some consider to be Colombia's national dish.  They also have sancocho, which is a soup with chicken, whole corn cobs and potatoes.  Gustavo's review is here.  

Colombia Cuisine at Mitzi's Kountry Kitchen
25381 Alicia Pkwy., Ste. C
Laguna Hills, CA
(949) 636-5418

All of Gustavo's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview Keeping Kosher in Beverly Hills 7 MIN, 56 SEC

Alex Reznik is the chef at La Seine in Beverly Hills (14 N. La Cienega), a Kosher restaurant.  He has a rabbi that works in his kitchen as a line cook and who monitors their adherence to Kashrut laws.  Alex shares a recipe here.  

Because bugs are not Kosher, certain produce is not permitted and all of it has to be thoroughly washed.  Asparagus tips must be discarded and Brussels sprouts are not on the menu.

Guest Interview Noodles with Jonathan Gold 6 MIN, 19 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week he reviews Noodle Guy, a Vietnamese noodle restaurant in Alhambra.  Along with the restaurant's signature Kobe beef pho, Jonathan liked the fried spring rolls, ban hoi, shredded pork skin with rice powder, and the broken rice plates.

Noodle Guy
1257 E. Valley Blvd. AlhambraCA 91801
(626) 284-1868

All of Jonathan's suggestions are on the Good Food Restaurant Map.

Guest Interview Staph in Meat 11 MIN, 39 SEC

Dr. Lance Price is  the director of the TGen North’s Center for Microbiomics and Human Health and the author of study on drug resistant staph found in meat supply.  Read more in the Los Angeles Times.

Guest Interview Market Report 10 MIN, 15 SEC

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook and a frequent guest on Good Food.  With the arrival of cherries at the farmers market, Amelia is making berry crisp.  She makes her crisp topping ahead and freezes it.  When using fruit from the market, Amelia suggests cutting down the amount of sugar called for in most recipes. Her recipe for berry crisp is here.  

Murray Family Farms grows 27 varieties of cherries on their farm south of Bakersfield.  Right now they have the Brooks and the Sequoias.  They'll have new varieties every two weeks or so. 

Guest Interview Ethnic Chains 3 MIN, 41 SEC

Willy Blackmore is the Los Angeles editor of Tasting Table, and email newsletter.  He highlighted the following chain-restaurant imports:

Bibigo
1091 Broxton Ave.
Westwood
310-824-0011

Obikà
Westfield Century City Shopping Center, Upper Level
10250 Santa Monica Blvd.
Century City
310-556-2452 

Paris Baguette
6 W. 32nd St.
212-244-0404 

Santouka Ramen
3760 South Centinela Avenue 
Los Angeles
(310) 391-1101

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