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Chef David Schlosser's monkfish karaage at Shibumi in DTLA. (Photo by @victors_belly)
Jonathan Gold dines at Shibumi 5 MIN, 47 SEC

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.

Shibumi
815 South Hill Street
Los Angeles, CA 90014
213-265-7923

Music: "Crack a Bottle" (Instrumental) by Eminem and "Emeute a Tokyo" by Bernard Estardy

Little Flower Baking 16 MIN, 25 SEC

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

Little Flower Baking

Christine Moore

Sustainability in the restaurant biz 20 MIN, 27 SEC

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

Everything I Want to Eat 6 MIN, 57 SEC

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"

The Garden of Shu Takikawa 6 MIN, 51 SEC

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)"

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