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FROM THIS EPISODE

Today's show is a geeky love fest between alcohol and science. North Carolina natives Brent Manning and Brian Simpson discuss why roasting local malts makes for a more interesting beer. Kevin Pogue, a Washington-based geologist, redefines terroir for local vintners and LA food writer Garrett Snyder visits Alex Day and Chris Day (no relation) at their cocktail-lab Chapter & Verse where they are utilizing centrifugal force to make better cocktails. Good Food producer Gillian Ferguson asks master sommelier Brian McClintic what it's like to take the notoriously difficult Master Sommelier exam (and then subjects him to a blind wine tasting). Plus, have you ever had a terrible sunburn after making Margaritas in the sun? If so, dermatologist Rajani Katta says you may be a victim of Margarita Dermatitis - an odd skin reaction that occurs when a squeeze of stray lime juice lands on your skin and is exposed to the sun. Jonathan Gold stops by to talk about Trois Mec and, at the market, Amelia Saltsman gives tips for grilling vegetables and Mike Cirone is back with his Blenheim apricots.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Main Topic A Geologist Rethinks 'Terroir' 8 MIN

Professor Kevin Pogue studied geological composition of the Himalayan foothills in Pakistan, but after 9/11 the area became too dangerous. As a wine lover, he shifted his focus and now teaches geology at Whitman College where he schools his students in Terroir 101. He is now the go-to man in Washington state, helping potential vintners find their ideal plot of land.

This article in the New York Times inspired us to speak to him.

Main Topic The Master Sommelier Exam: The Hardest Test You've Never Heard Of 8 MIN, 37 SEC

Brian McClintic is one of the four sommeliers profiled in the documentary SOMM. The film follows the somms as they attempt to pass the Master Sommelier exam, a notoriously difficult feat that to date only 201 individuals worldwide have accomplished. In the movie, the cameras are not allowed in the testing rooms, so Good Food producer Gillian Ferguson asks McClintic what happens behind those closed doors. She also tests his chops with a blind tasting at Bodega Wine Bar in Santa Monica. Find out how he fares.

McClintic is opening Les Marchands Wine Bar & Merchant in Santa Barbara with fellow sommelier Eric Railsback this summer. The movie SOMM is now available on iTunes and Amazon.

Somm

Jason Wise

Main Topic Trois Mec: More than Just Three Guys in a Pizza Place 9 MIN, 1 SEC

gf130629trois-mec.jpgJonathan Gold discusses Trois Mec, the much anticipated brick and mortar from Ludo LeFebvre and partners Jon Shook and Vinny Dotolo. Known for his popular LudoBites pop ups, LeFebvre has settled down in a 26-seat former Raffallo's Pizza spot tucked in the corner of a nondescript parking lot at Highland and Melrose. The dinner is a set menu (with a vegetarian option) for $75 plus tax and tip. Wine is not included in the price. Instead of making reservations, guests are required to purchase tickets for dinner in advance.

Trois Mec
716 N Highland Ave
Los Angeles, CA 90038
(no phone number)

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

Main Topic Market Report 9 MIN, 24 SEC

Saltsman-sm.jpg Amelia Saltsman is the author of The Santa Monica Farmers' Market Cookbook. This week she offers her tips for grilling vegetables and leafy greens. Check out her recipe for Perfectly Grilled Carrots on the Good Food blog.

Farmer Mike Cirone is back at the Wednesday and Saturday farmers' market with his Blenheim apricots. He says this is a peak year for flavor and will pick about 1000 boxes over the next four to five weeks.

Main Topic Local Malts for Local Beers 8 MIN, 42 SEC

Brent Manning and Brian Simpson own Riverbend Malt House in Asheville, North Carolina. They are producing the first commercial malt in their area since before Prohibition.

Read more about their operation in this article from Modern Farmer.

Main Topic The Unforeseen Consequences of Making Margaritas in the Sun 5 MIN, 35 SEC

Did you know that squeezing limes for Margaritas or shoving a wedge into your beer bottle can cause a serious skin reaction in the summer months? A stray squirt of lime juice on your arm can quickly turn to a blister when exposed to bright sun.

Dr. Rajani Katta is a professor of dermatology at Baylor College of Medicine. She says that because lime juice is a popular ingredient in cocktails and beverages, some doctors have dubbed the reaction, "Margarita dermatitis."

Main Topic Modernist Mixology: How Bartenders Are Using Centrifuges to Perfect Your Cocktail 7 MIN, 11 SEC

Garrett Snyder is the editor of Tasting Table Los Angeles. He visits with Alex Day and Chris Day (no relation) at Chapter & Verse, a cocktail lab in the Downtown LA Arts District to find out what technology they are utilizing to craft their cocktails.

The most surprising piece of equipment at Chapter & Verse is a medical-grade centrifuge that the bartenders are using to clarify liquid. When spun in a centrifuge, grapefruit juice comes out looking like water but having the bright, intense flavor of grapefruit.

centrifuge.jpg

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