FROM THIS EPISODE
There's a new Japanese kappo-style restaurant in Downtown Los Angeles. David Schlosser (l'Orangerie, Ginza Sushiko, Urasawa, Arashiyama Kitcho) is the man behind Shibumi's kappo — or counter-style — dining philosophy. Featuring a seasonal menu that sits somewhere between traditional kaiseki and the more casual izakaya fare, Jonathan Gold believes it's one of the best new restaurants to open in LA this year. Get the scoop and read Jonathan's LA Times review of Shibumi.
815 South Hill Street
Los Angeles, CA 90014
Music: "Crack a Bottle" (Instrumental) by Eminem and "Emeute a Tokyo" by Bernard Estardy
Caramels and marshmallows are the ubiquitous welcome to diners at Little Flower Candy Company, Lincoln and C'est La Vie. Christine Moore owns and operates the three Pasadena restaurants. She shares the story of how she got Little Flower Candy Company off the ground, along with favorite recipes from her new cookbook, Little Flower Baking, and tips for how to perfect your pies.
Moore is one of the judges of our KCRW Good Food Pie Contest on October 2. The deadline to register your pie(s) is this Sunday, September 25, so sign up now.
Music: "Ah Melody" by Serge Gainsbourg
There's no shortage of talk in the food world about sustainability, from the environmental impact of agriculture to fair wages for restaurant workers to the humane treatment of livestock. Then there's the economic sustainability of restaurants. Christine Moore has advice for how to generate enough revenue to purchase quality ingredients, offer good benefit packages to employees and avoid burn-out. Jessica Koslow, the owner of Sqirl, joins Moore in studio for the discussion.
Music: "Bus Stop Boxer" by The Eels
If you've been to Jessica Koslow's Sqirl in Virgil Village, you have probably tried the thick slices of Brioche toast with jam and ricotta or avocado and green garlic crème fraîche and know how good they are. The fare at Sqirl may sound simple enough to make at home, but each item is a carefully considered dish that packs unique flavors and textures into every bite. In her new cookbook, Everything I Want to Eat,” Koslow shares the recipes and tips that make Sqirl one of LA's most popular brunch destinations.
Music: "I Play for Keeps"
We close out the show this week at the Santa Monica Farmers' Market with one of the farmers Jessica Koslow likes to work with: Shu Takikawa from The Garden Of. He shares his tips with Laura Avery for growing the perfect organic lettuce in the Santa Ynez Valley.
Music: "La Matriarca (Bossa Nova)"
More From Good Food
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More