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FROM THIS EPISODE

Roy Choi, the man behind Kogi and Chego talks about his early life Korea and his LA upbringing. Jonathan Gold weighs in on whether or not the food in LA's Koreatown lives up to the food in Korea. Leslie Barger Suter discusses how ethnic cuisine is becoming the trendiest cuisine out there and how Los Angeles is benefiting from this because of the city's diversity. Chefs Yotam Ottolenghi and Sami Tamimi co-wrote a popular cookbook, Ottolenghi, which just came out with an American version. Dominique Crenn talks about the challenges facing women trying to become chefs and about the media’s role in how female chefs are portrayed.And Benny Bohm, general manager of AMMO Cafe in Hollywood, talks about the delicata squash his restaurant is using for a delicata squash salad recipe.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Ottolenghi 7 MIN, 38 SEC

gf131102ottolenghi.jpgChefs Yotam Ottolenghi and Sami Tamimi have a lot in common. They are the same age, lived in London and both came there from Tel-Aviv. They also co-wrote a popular cookbook, Ottolenghi. They recently published an American version of the cookbook that includes recipes from the famous Ottolenghi restaurants around the UK.

Ottolenghi

Yotam Ottolenghi

Guest Interview Market Report 9 MIN, 37 SEC

Benny Bohm is the general manager of AMMO Cafe in Santa Monica and he talks about the delicata squash his restaurant his using from Rutiz Farms for a delicata squash salad recipe. He says that this squash is great because it's smaller than a typical squash, it's pretty, and you can eat it with the skin on. Jerry Rutiz of Rutiz Farms says that the squash's sweet flavor and its easy preparation makes it a favorite for chefs.

Guest Interview Roy Choi's Love Letter to Los Angeles 15 MIN, 49 SEC

gf131102la_son.jpg Roy Choi, the man behind Kogi and Chego talks about his early life Korea and his LA. upbringing. In his new memoir LA Son, he reflects on how his parents' cooking and the LA melting pot influenced his decision to become a chef, and why hotel chefs are not as lauded as restaurant chefs.

L.A. Son

Roy Choi

Guest Interview Is the Food in LA's Koreatown Better than the Food in Korea? 10 MIN, 11 SEC

Jonathan Gold weighs in on whether or not the food in LA's Koreatown lives up to the food in Korea. He recently visited Gwanju in Korea where he visited a kimchi festival and a factory that makes bean paste. For home cooks in LA looking for the best gochujang and doenjang he recommends Banchan A La Carte. They also do a lot of great banchan that you can purchase.

Guest Interview From Haiti to Bahrain: The Far Corners of LA's Ethnic Food Scene 8 MIN, 17 SEC

Lesley Barger Suter, Dine Editor for Los Angeles magazine, discusses how ethnic cuisine is becoming the trendiest cuisine out there and how Los Angeles is benefitting from this because of the city's diversity. 

Guest Interview Dominique Crenn Talks Gender in the Kitchen 4 MIN, 50 SEC
Dominique Crenn was born and raised in France and is a Michelin two star chef based out of San Francisco. She talks about the challenges facing women trying to become chefs and about the media’s role in how female chefs are portrayed.

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