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Photo: The Double Roadside burger at the new Shake Shack in West Hollywood (Wonho Frank Lee)

Producers:
Laryl Garcia
Abbie Fentress Swanson
Camellia Tse
Joseph Stone

Eat veal brains, sorrel and chili peppers at Le Servan 8 MIN, 2 SEC

When she was in her late 20's, chef Tatiana Levha opened a bistro in the 11th arrondissement of Paris with her sister, Katia. That was nearly two years ago and now Le Servan is one of the most popular restaurants in the city. The 40-table bistro serves French cuisine with an Asian twist.

Levha tells us which sour foods she likes most, walks us through some of the regular menu items at Le Servan — including poached veal brains with sorrel, butter and lemon that are "very tender and the taste is very pure and soft" — and gives up her favorite market for seafood and produce in the world.

Music: "Hoya Hoye" (instrumental) by Bole2Harlem and "So High" by Tom Maxwell

Shake Shack opens in West Hollywood 12 MIN, 22 SEC

Fifteen years ago, New York restaurateur Danny Meyer opened the first Shake Shack. It was a cart that sold hot dogs in Midtown Manhattan. Now it's an international chain where tourists and locals go to eat frosty concretes and gourmet burgers.

Meyer cut the ribbon on a new Shake Shack in West Hollywood on Tuesday and spoke to us about why it took so long to bring his chain to California. He also gives us the scoop on what inspired the Roadside Double burger, which is only available at the WeHo location.

Shake Shack
8520 Santa Monica Boulevard
West Hollywood, CA 90069


Since Meyer is CEO of Union Square Hospitality Group, we also checked in on how "Hospitality Included" is going at his New York restaurants where the service charge is being worked into food prices on the menu.

Music: "But Not for Me" by Ted Heath Orchestra

No Man Is An Island 13 MIN, 50 SEC

The last time we spoke to chef TiGeorges Laguerre was in 2010 after a devastating earthquake leveled much of his native Haiti. Now he has a new memoir that he penned with writer Jeremy Rosenberg. No Man Is An Island charts Georges' journey from Haiti to TiGeorges' Chicken in Echo Park and reveals how avocado wood became a key ingredient in his tasty Haitian cuisine.

TiGeorges' Chicken
309 Glendale Boulevard
Los Angeles, CA 90026

Music: "Émeute a Tokyo" by Bernard Estardy

No Man Is An Island

TiGeorges Laguerre

Jonathan Gold dines at Charcoal Venice 6 MIN, 29 SEC

A cabbage baked in embers served with yogurt, sumac and lemon zest. Wood-grilled oysters with seaweed, breadcrumbs and horseradish. A lamb shoulder from Sonoma that is aged 35 days and tastes of coriander and honey. These are some of the dishes that our favorite food critic Jonathan Gold likes at Charcoal Venice, a new restaurant from Josiah Citrin.

Read Gold's review of the restaurant and see photos of his recommended dishes — food porn alert! — on the Good Food blog. We're still trying to sort out what to do with the four jars of sumac in Evan's pantry.

Charcoal Venice
425 Washington Boulevard
Venice, CA 90292

Music: "African Fantasy" 

Get this garlic while it's green 6 MIN, 27 SEC

Next we move to an ingredient making its way onto a number of Southern California menus this time of year: green garlic.

Don't be confused by the name. Green garlic is the garlic that we know and love. If left in the ground until summer, the plants become bulbs that are harvested and hung up to dry. Green garlic is pulled up in early spring. It's a sweet, relaxed version of garlic, says Gavin Humes, the chef at Cliff's Edge in Silver Lake. He uses the whole plant on his menu, from root end to trimming. Find a recipe for pork tenderloin with grilled green garlic, green garlic jus and asparagus on the Good Food blog.

Schaner Family Farms is selling green garlic at the Santa Monica Farmers' Market. Listen in to hear Rose Schaner talk to Laura Avery about the difference between green garlic, leeks and green onions.

Music: "Cerveza"

Cheesemaking 101 9 MIN, 8 SEC

You may think cheese is best made at plants processing millions of gallons of milk a day or in caves that are centuries old. David Asher begs to differ. In his new book, The Art of Natural Cheesemaking," Asher lays out basic instructions for how to make complex cheeses from good quality milk, rennet and salt.

Asher suggests beginning your cheesemaking journey with a soft yogurt cheese because it will be easier and less labor-intensive than a harder cheese. You can find the recipe on the Good Food blog. You'll have to get the du-rag on your own.

Music: "Ham 'n' Eggs" by A Tribe Called Quest

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