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
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.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
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
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More