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FROM THIS EPISODE

Even if you have heard of sorghum, do you really know what it is? Chef Sean Brock describes the classic Southern sweetener that he grew up with and his quest to keep it in production. Mixologist Allan Katz breaks down rum into three simple categories. La Descarga's rum guru Steve Livigni describes how to make the perfect daiquiri and Tom Gjelten traces the effect of the Cuban Revolution on the Bacardi family and rum distillation in Cuba. A group of Los Angeles bakers build a community oven and independent producer Sasa Woodruff gets the story. Plus, Jonathan Gold tells us where to find a unique Mexican lager on tap in Whittier and Allison Costa walks us through the culinary highlights in Ojai and Ventura.

Banner image: Top Hat at 299 East Main Street, Ventura. Photo courtesy of the Santa Barbara Conservancy

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells

Guest Interview Sorghum 7 MIN, 36 SEC

Sean Brock is the chef at Husk Restaurant and McCrady's Restaurant, both in Charleston, South Carolina. He is a passionate advocate of seed preservation and grows a number of heirloom crops on his 2.5 acre farm on Wadmalaw Island.

Brock's favorite use of sorghum is in his grandmother's Apple Sorghum Stack Cake.

Guest Interview Rum 101 4 MIN, 48 SEC

Allan Katz is the General Manager at Caña Rum Bar in Downtown Los Angeles. He explains that although rum has countless variables, from what it is distilled from, to how it is distilled, there are three main categories of rum: English style, Spanish style and Fresh Cane.

Music: "Piña Colada Song" by Rupert Holmes

Guest Interview A Daiquiri for Any Time of Day 7 MIN, 19 SEC

Steve Livigni is the General Manager at La Descarga, a rum-focused bar in Hollywood. His recipe for a perfect Hard-Shaken Daiquiri is on the Good Food Blog.

Music: "Taboo" by Arthur Lyman

Guest Interview Bacardi and the Cuban Revolution 5 MIN, 2 SEC

gf120519bacardi.jpg Tom Gjelten is a reporter for NPR. His book Bacardi and the Long Fight for Cuba: The Biography of a Cause looks at the Cuban Revolution through the lens of the famous rum distillers.

Guest Interview Mexican Beer As It Should Be 7 MIN, 45 SEC

Jonathan Gold visits Bizarra Capital in Whittier. The restaurant is owned by the Díaz family, which owns Guisados and Cook's Torta. Start off with a pint of Victoria, a Mexican lager that they have on tap and then order agua chiles, cochinita pibil tacos, chiles torreados tacos (be careful they're spicy!), a quesadilla with huitlacoche and the capirotada for dessert.

Bizarra Capital
12706 Philadelphia St
Whittier, CA 90602
562-945-2426

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Music: "Thank You Falletin Me Be Mice Elf Again" by Junior Mance

Guest Interview A Culinary Tour of Ventura 9 MIN, 24 SEC

Food writer Allison Costa is the owner of Ventura Food Tours. She crafts unique walking tours that combine food, history and of course, walking. She is currently running two tours: a Downtown Ventura Tasting Tour and an Eating Ojai Tour.

Four Brix Winery
2290 Eastman Ave #109
Ventura, CA 93003
805-256-6006

Beacon Coffee Company
5777 Olivas Park Dr #R
Ventura, CA 93003
805-248-7054

The Jolly Oyster
  San Buenaventura State Beach
To get there enter the park from Pierpont Boulevard and follow the road until you get to a large car park. The Jolly Oyster is in the blue trailer next to the "silos."

Surf Brewery
4561 Market Street #A
Ventura, CA 93003
805-644-BREW (2739)

Ojai Beverage Company
655 E Ojai Ave
Ojai, CA 93023
805-646-1700
*Featured dish is “Blow Your Mind Chicken”

Himalaya
35 W Main St
Ventura, CA 93001
805-643-0795
*Featured dish is “Chicken Tikka Pizza”

Tophat Burger Palace
2050 E. Main St
Ventura, CA 93001
805-643-9696
*Featured dish is the Chile Burger or Chile Hotdog

Guest Interview Market Report 6 MIN, 56 SEC

Amelia Saltsman is the author of the Santa Monica Farmers' Market Cookbook. Her Summer Entertaining E-book is now available as well. Satlsman has been experimenting with rhubarb from the Santa Monica Farmers' Market. Both Mud Creek and Trevino's stands have rhubarb this time of year. She likes to roast the rhubarb with a little bit of brown sugar and use it in both savory and sweet applications. See some of her rhubarb recipe ideas on the Good Food Blog.

gf120519rhubarb.jpg

Fitz Kelly is the owner of Fitzgerald's Premium Stone Fruit. When his stone fruit arrives at the Santa Monica Farmers Market you know summer is here. Kelly has three varieties right now -- May Fire Nectarine, Orphan Anne Aprium and the Ring of Saturn white peach -- but more varieties will be in the markets soon and should last through mid-August.

gf120519peaches.jpg

 

Music: "In the Mood" by Oh La La

Guest Interview A Community Oven for Angelenos 8 MIN, 28 SEC

Sasa Woodruff is an independent producer. She documented the launch of a wood burning community oven built by the Los Angeles Bread Bakers and other baking enthusiasts. To find out more about the oven contact the Los Angeles Bread Bakers.

oven.jpg

loaf.jpg

 

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