ON AIR STAR
00:00:00 | 3:02:50

SUPPORT KCRW!

close

FROM THIS EPISODE

Do you prefer pizza from Naples or Rome? Chefs Steve Samson and Zach Pollack distinguish between northern and southern style pies. Brooklyn chef Peter Entner is taking a distinctly American approach to pizza by adding Cheez-Its as a topping. Food & Wine's Dana Cowen forecasts the food trends of 2013 and Lesley Barger Suter of Los Angeles Magazine outlines the top ten LA restaurants of the year. New York Times journalist Mark Bittman is dumbstruck by a trip to California's Central Valley. Plus, author Matt Garcia uncovers the rise and fall of Cesar Chavez and the United Farm Worker movement. Jonathan Gold is moved by a new downtown restaurant where the menu is unlike any other in town. At the market Laura Avery talks to chef Sal Marino about the versatility of fennel and David West describes how California truffle foragers use squirrels to help them spot the prized mushrooms.

Banner image: © Cesar Chavez Foundation

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen

Guest Interview Market Report 8 MIN, 35 SEC

Sal Marino is the chef and owner of Il Grano, which celebrates its 15th anniversary this year. During the winter months he turns to fennel in dishes both raw and cooked. Find a recipe from chef Marino on the Good Food blog.

David West
of Clearwater Farms says this year's domestic truffle crop is about six weeks later than usual, but he anticipates having white California truffles at the market off and on from now until March.

Guest Interview Southern versus Northern Italian Pizza 6 MIN, 33 SEC

Steve Samson and Zach Pollack are the chefs at Sotto, where they serve a traditional Neapolitan style pie. They talk to Evan about the distinction between southern and northern Italian styles of pizza.

Guest Interview Putting Cheez-Its on Pizza 3 MIN, 22 SEC

Peter Entner is the chef at Pete Zaaz in Brooklyn, New York. In lieu of the ubiquitous Parmesan cheese and red pepper shakers, at Pete Zaaz Entner fills his shakers with a combination of crumbled Cheez-Its, dehydrated pickled jalapenos and herbs. He says it packs the perfect cheesy, salty bite on top of pizza.

You can make your own at home with his recipe on the Good Food blog.

Guest Interview Food Trends for 2013 7 MIN, 16 SEC

Dana Cowen is Editor-in-Chief of Food and Wine magazine. Her food trend predictions for 2013 include popped grains, blue curaçao, sea foraging and charred food.

A recipe for sweet potatoes with curried puffed grains is on the Good Food blog.

Guest Interview Los Angeles Magazine's Best Restaurants of 2013 6 MIN, 38 SEC

Lesley Barger Suter is Dine Editor for Los Angeles magazine. She shares the magazine's selections for the best restaurants of 2013.

Guest Interview Mark Bittman Visits California's Central Valley 8 MIN, 4 SEC

Last year New York Times writer Mark Bittman visited California's Central Valley. He wrote about what he found in this article for the New York Times Magazine.

Guest Interview A Fresh Look at Cesar Chavez and United Farm Workers 8 MIN, 33 SEC

book.jpgMatt Garcia is the author of From the Jaws of Victory: The Triumph and Tragedy of Cesar Chavez and the Farm Worker Movement.

From the Jaws of Victory

Matthew Garcia

Guest Interview Genius at Alma in Downtown LA 6 MIN, 38 SEC

alma.jpgJonathan Gold says his review of Alma is his first "hat's off" review since he returned to the Los Angeles Times. Unlike the myriad gastropubs around town, he describes Alma as a very personal restaurant. The menu changes daily, but be sure to start with a seaweed and tofu beignet and the toast with jam and liver.

Alma
952 S Broadway
Los Angeles, CA 90015
213-444-0984

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Upcoming

View Schedule

New Episodes

Events

View All Events

iTUNES SPOTIFY
AMAZON RDIO
FACEBOOK EMAIL
TWITTER COPY LINK
FACEBOOK TWITTER

Player Embed Code

COPY EMBED