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FROM THIS EPISODE

Marcella Hazan - noted Italian cookbook author - died this week. Evan Kleiman fondly recalls meeting her for the first time. Another cookbook legend, Anne Willan, drops by to discuss her new memoir and journalist Bryan Walsh details the latest hurdles in the plight of the honeybee. Jonathan Gold reviews Willie Jane, the new Abbot Kinney restaurant from chef Govind Armstrong and Marni and Howard Witkin stop in to debut their etrog liqueur. Plus, pastry chef Lincoln Carson discusses his experience trying to cook and feed himself on just $4.50 a day. At the market, Laura Avery bumps into Charlie Schaffer who is buying squash blossoms and Casey Richie shares some tips for how to store the delicate flowers.

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One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Market Report 8 MIN, 4 SEC

Charlie Schaffer and his wife Kathleen owns Schaffer’s Genuine Foods, a catering and event company in Venice. They like to stuff squash blossoms with burrata, and dip them in tempura batter before deep frying them. They serve the blossoms with sliced tomato and a currant dressing. Find the recipe on the Good Food Blog.

Casey Richie works at Life’s a Choke farm. She explains how squash blossoms are grown and handled. When you purchase squash blossoms, put them in the fridge when you get home and eat them as quickly as possible - they don’t keep long.

Main Topic Remembering Marcella Hazan 7 MIN, 41 SEC

Marcella Hazan passed away on Sunday, September 29th, 2013. This interview first aired in 2009 when she released her memoir Amarcord: Marcella Remembers. A eulogy, along with a recipe, written by Evan Kleiman is on the Good Food Blog.

Guest Interview Anne Willan’s New Memoir - One Souffle at a Time 7 MIN, 54 SEC

Anne Willan is the author of multiple seminal cookbooks on French cuisine and the founder and owner of La Varenne cooking school. Her new memoir is One Souffle at a Time: A Memoir of Food and France.

Find a recipe for her Chocolate Souffle on the Good Food Blog..

Guest Interview Could You Survive on Just $4.50 a Day? 9 MIN, 46 SEC

Bob Brenneman is the Development Director at the San Francisco and Marin Food Banks. The food banks recently issue a Hunger Challenge and invited local chefs and politicians to try and eat for a week on a food stamp budget. Lincoln Carson, pastry chef for Michael Mina’s restaurant group, was one of the participants. He describes how he and his wife tried to eat for a week using only $4.50 per day per person and the additional supplement given from the local food pantry.

Michael Flood, President and CEO of the LA Regional Food Bank, says that should the Senate pass the food stamp cuts proposed by the House of Representatives that it will put an extra strain on local food banks.

Guest Interview The Plight of the Honeybee 8 MIN, 34 SEC

Some estimate that as much as one third of the food we eat depend on the vitality of the honeybee. Bryan Walsh is a reporter for Time Magazine and he researched the plight of the honeybee for a recent cover story.

Guest Interview Shrimp & Grits Hit Venice 6 MIN, 51 SEC

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. He reviews Govind Armstrong’s new restaurant Willie Jane in Venice. Jonathan recommends the shrimp and grits, biscuits with honey butter, BBQ quail with corn pudding, grilled shrimp and watermelon salad, sweet tea brined pork chops and oatmeal cookie and mascarpone sandwich for dessert. At brunch he recommends the chicken and waffles.

Willie Jane
1031 Abbot Kinney Blvd
Venice
(310) 392-2425

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

Guest Interview Etrog Liqueur 7 MIN, 30 SEC

Howard and Marni Witkin are the owners of Sukkah Hill Spirits Liqueurs. They began making etrog liqueur six years ago and the product was so popular among friends that they decided to bottle it. Etrog is the Hebrew word for a type of citron. It is used in a ritual during the Jewish holiday of Sukkot, which just ended last week. The Witkin’s award winning liqueur is both kosher and kosher for Passover.

Their spirits are currently on the shelf in Pico Robertson at The Cask, Glatt Mart and Vendome, in the valley at Cambridge Farms Market in Valley Village and in all Smart & Final stores. They can be special ordered from any California liquor store through the distributor Southern Wine and Spirits and are also available for shipment to most of the US directly through their website.

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