Michael Biancaniello is the head bartender at The Library Bar at the Roosevelt Hotel. He makes custom cocktails (there is no menu) based on what's in season and the customer's tastes. He shops weekly at the Santa Monica Farmers Market. His recipe for Winter in Jamaica is here.
Asparagus is back at the Santa Monica Farmers Market. It disappears from area markets for about 6 weeks during the winter freeze. Life's A Choke is based in Lompoc, CA. Juan, who works with the farm, says that they pick from the same plant nearly every day. Juan says that the medium sized asparagus is the best combination of tenderness and flavor.
Christina Perozzi is one of The Beer Chicks. Christina says that there are a lot of gluten free beers available now, most made with buckwheat and sorghum.
Here's a list of the beers mentioned:
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Daisy Mint, a pan-Asian restaurant in Pasadena. He likes the grilled beef salad with lime dressing, the kimchi fried rice, and the Panang curry. For dessert, he recommends the fried ice cream.
1218 East Colorado Boulevard
Pasadena, CA 91106-1842
All of Jonathan Gold's suggestions are on the Good Food Restaurant Map.
Music Break: Promentalshitbackwashpsychosis by Funkadelic
Lesley Bargar Suter is the dine editor of Los Angeles magazine. She shares the magazine's list of LA's best new restaurants:
Music Break: Love Lies Bleeding (Instrumental) by The Ettes
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More