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FROM THIS EPISODE

Pastry chef David Lebovitz gives producer Thea Chaloner a tour of a Parisian food market, while Jonathan Gold unearths a Chinese deli and Sydney Thornbury experiences the newest London food craze. Former LA District Attorney and noted photographer Gil Garcetti talks about access to water in West Africa, and Dr. Nan Fuchs discusses food cravings. Sonora Café manager Oscar Cruz spices it up with chiles and Ryan Magarian mixes up cocktails at home. Rebecca Thistlethwaite trains immigrant farmers on how to make it the farming business and Laura Avery finds what’s in season in the Market Report.

One Good Dish

David Tanis

Producers:
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer
Connie Alvarez
Holly Tarson

Guest Interview Whole Foods Market in London 3 MIN

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Whole Foods Market recently opened a store in Kensington, west London. Former Santa Monica resident and now Londoner Sydney Thornbury tells us how shoppers are reacting to the temple of all things foodie.

The Barkers Building
63-97 Kensington High Street
London W8 5SE

Music Break -- Guaqlione - Perez Pardo & His Orchestra

Guest Interview Agriculture and Land-Based Training Association 7 MIN

Agriculture and Land-Based Training Association's Program Director Rebecca Thistlethwaite trains immigrant farmers in Salinas, California on how to make it the farming business. She talks about some of the difficulties facing small farmers and the advantages of keeping small farms operational. ALBA is a non-profit organization that provides educational and business opportunities for limited-resource aspiring and immigrant farmers. It offers a six-month intensive educational program that teaches farming, marketing and accounting.

Guest Interview Making Cocktails at Home 7 MIN

Mixologist Ryan Magarian gives us a primer on making cocktails at home. To truly appreciate the art of the cocktail one must approach it with the intention of experiencing the flavors. He uses savory ingredients and loves making unusual combinations. Ryan's basic tips for making cocktails at home are to use filtered water for ice cubes, measure exactly and buy quality tools of the trade. He mentions the Anejo Bravo (a delicious South of the Border twist on the Old Fashioned) and the Bronx cocktail (a classic rumored to have arisen from the bar at the old Waldorf Astoria sometime just before prohibition was enacted.)

He recommends reading Gary Regan's The Joy of Mixology, David Wondrich's Esquire Drinks and Dale DeGroff's The Craft of the Cocktail. Ryan created the cocktail list at Katsuya, Area and Hyde.

Anejo Bravo

2 oz El Tesoro Anejo Tequila
1 tspn agave nectar
2 dashes of Angostura bitters
1 dash of Regan's No.6 Orange Bitters
1 cherry
1 wide grapefruit disc

In a pint shaker glass, add spirits and mixers. Fill glass with ice and stir swiftly for 20 seconds. Strain over fresh ice into old fashioned glass. Garnish with wide grapefruit disc and a cherry on a pick.

Bronx

1 1/2 oz Aviation Gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 1/2 oz orange juice
1 lemon peel

In a pint mixing glass, add spirits and bitters. Fill glass ¾ full of ice and stir swifly 20 times. Strain into a chilled cocktail glass. Garnish with flaming lemon peel.

Music Break -- Mambo Jambo - Perez Pardo & His Orchestra

Guest Interview Food Cravings 6 MIN

Through her own addiction to chocolate and with the assistance of a nutrition expert, Dr. Nan Fuchs discovered the connection between chocolate cravings and a lack of magnesium.  This caused her to want to understand the physiological and emotional reasons for food cravings, and her belief that it has nothing to do with willpower. Some food cravings are for sugar, salt or anything greasy. But these cravings are the body's way of communicating that it is lacking something or under stress.

Dr. Fuch's most recent book is The Health Detective's 456 Most Powerful Healing Secrets. She is also the editor-in-chief of the online magazine Women's Health Letter.

Music Break -- Freaky Hijiki - Beastie Boys

Guest Interview Water in West Africa 7 MIN

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Most villages in West Africa do not have access to clean water. The effects of this are huge and can determine whether young girls ever get a chance to go to school. Former LA District Attorney and now noted photographer Gil Garcetti talks about women, water and wells. His book, Water Is Key, shows the problems facing Africans who lack access to safe water and sanitation. Garcetti's photo exhibit, Women, Water and Wells, at UCLA's Fowler Museum runs through November 25, 2007.

Music Break -- Soul Twist - King Curtis & the Noble Knights

Guest Interview Paris Market 7 MIN


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The Santa Monica Farmers' Market is the best market in the country for showcasing farmers and produce. It's also one of the busiest. However, outdoor food markets in the US are nothing compared to Paris' vast district markets. Ex-pat and Paris-based pastry chef David Lebovitz gives producer Thea Chaloner a Place de la Bastille market tour in the City of Lights. David spoke with a vendor about his favorite salt, fleur de sel de Guerande. To find out more about this salt, visit Sel de Guerande.

His latest cookbook, The Perfect Scoop, details tasty frozen dessert recipes. To read more about David's sweet life in Paris, visit his blog.


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Jacques the fougasse vendor


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Music Break -- Autumn Leaves - Les Baxter

Guest Interview Chiles 6 MIN

Some people are convinced that chiles have all kinds of powers - that their heat can cure what ails you and even make you lose weight. Whatever the real answer is, they sure taste good and can enhance a dish's flavor. Sonora Café manager Oscar Cruz has creative ways to stuff chiles into food and drinks, such as a smokey pasilla chile drink and a serrano chile margarita.

Chile Fun Facts:

- Roast or dry a chile to take some of the heat out
- The seeds have all the heat
- Some smokey chiles are pasilla, chipotle, and guajillo
- Some sweet chiles are bellpeppers and ortegas
- Salsa is best with fresh chile
- Dried chiles are mainly used for sauces such as mole

Music Break -- Slumber Party - Van-Dells

Guest Interview The Gold Standard: Earthen 7 MIN


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LA Weekly columnist and Pulitzer Prize winning food critic Jonathan Gold brings another restaurant that meets the Gold Standard. This time it's Chinese deli food, which features noodles and dumplings, at Earthen in Hacienda Heights located inside the big 99 Ranch Plaza. Jonathan recommends the scallion pancakes (shape of the pan) fried dumpling. It's like a throw pillow taken out of its cover and has pork and scallions inside. The noodle wrapping is luxurious and oily. The half chicken is served cold and served blanketed with raw, sliced garlic. The steamed fish dumplings are very tasty as well.

Earthen Restaurant
1639 S Azusa Ave (just off the 60 Fwy)
Hacienda Heights, CA 91745
626-964-1570

Guest Interview The Market Report 7 MIN


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Laura Avery talks with Lou Wine Bar's chef DJ Olsen about a salad he's making with chocolate persimmons. Join them for a $55 prix fixe wine-food paired meal on Monday nights.

Lou Wine Bar
724 N Vine St (1/2 block north of Melrose)
Hollywood, CA 90038 

Chicory, Persimmon Salad with Walnuts and Champagne Creme Fraiche Dressing
(From DJ Olsen of Lou Wine Bar)

For dressing:

1/3 cup champagne vinegar
1 shallot
1 T Dijon mustard
1/2 cup canola oil
1/2 cup olive oil
1/4 cup creme fraiche

Combine champagne vinegar, shallot and Dijon mustard in a blender. Blend. Pour in steadily canola and olive oils to emulsify. Whisk in creme fraiche.

Assemble salad:

Break up frisee leaves, wild arugula, radicchio. Slice firm Fuyu or Tsuronoko Chocolate persimmons and add to salad. Top with frozen walnuts. Drizzle creme fraiche dressing over the top.

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Chef Kelly Courtney, of Firefly in Studio City, likes to roast chestnuts and assemble them on a pizza or flatbread with blood sausage and roasted pears.

Music Break -- Spinning Wheel - Wade Marcus

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