FROM THIS EPISODE
This week, LA Times Food Critic Jonathan Gold treats himself to the tasting menu at Gwen, the restaurant run by Chef Curtis Stone and his brother in Hollywood. Duck speck, chestnut agnolotti and Blackmore Farms wagyu steak grace his plate, but Jonathan also recommends the venison, hare and ribeye cap steaks you can take home from the butcher counter. Find more recommendations in his LA Times review.
Asador pork, photo courtesy of Clay Larsen
Gwen: 6600 Sunset Boulevard, Los Angeles, CA 90028 | (323) 946-7500
After 92 years in business, Formosa Cafe on Santa Monica Boulevard quietly closed in January. The restaurant joins a long list of shuttered Hollywood institutions like Chasen’s and Don the Beachcomber. In his new book, “LA’s Legendary Restaurants: Celebrating the Famous Places Where Hollywood Ate, Drank and Played,” George Geary pays homage to the spots Tinseltown’s elite once frequented. He also shares recipes for classic dishes like The Brown Derby’s cobb salad and the C.C. Brown’s 1909 brownie sundae.
Cardoons, or artichoke thistles as they’re sometimes called, bear pretty pink blooms and are in the sunflower family. Former Top Chef contestant and chef Casey Thompson tells Laura Avery how she works them onto her menu at The Inn at Rancho Sante Fe. Laura also gets tips for growing them at Coleman Family Farm from Romeo Coleman.
Since 90 percent of the seafood we eat in the US is imported, traceability is a huge issue. Sampling has shown that half of the seafood on the market is mislabeled or sold fraudulently. In an attempt to try to fix this broken system, Dock to Dish began supplying restaurants with fresh, locally-harvested seafood five years ago that could be traced back to the fishermen who pulled it out of the water. Now the community-supported fishery group is working to build a new seafood tracking system: Dock to Dish 2.0. They’re trying to raise $75,000 for it on Kickstarter. Michael Cimarusti, chef and owner of Providence, Connie and Ted’s and Cape Seafood and Provisions, explains how the system will work.
More From Good Food
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
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