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
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
LATEST BLOG POSTS
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More
Why this Chinese dessert is so important during Lunar New Year The folks behind Chang’an Restaurant in Los Angeles explain why a Chinese New Year feast isn’t complete without the symbolic tang yuan dessert, and give an inside look at how to make it. Read More