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FROM THIS EPISODE

Would you be a happier employee if your company paid for your lunch? Google seems to think so. Olivia Wu, Quentin Topping and Scott Giambastiani are three of the company's executive chefs who are responsible for feeding 10,000 Googlers breakfast, lunch and dinner -- for free each day. LA Times Food Editor Russ Parsons shares his tips for using up the glut of winter citrus, and LA Weekly's Jonathan Gold discovers the largest garlic knot in Los Angeles. The Super Bowl is near, and this year the game takes place in Indiana. Joanne Raetz Stuttgen tells us what Super Bowl-goers can expect from Hoosier food. Dave Ritchie gives us a history of Parker House Rolls and Tim Goodell tells us how to make them. Plus, Beer Chick Hallie Beaune gives the classic Boiler Maker a makeover.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Candace Moyer
Harriet Ells

Guest Interview The Google Food Program 13 MIN, 38 SEC

Good Food producer Gillian Ferguson talks to three of Google's executive chefs - Olivia Wu, Quentin Topping and Scott Giambastinni - about the 28 cafes on Google's Mountain View campus.

Google employees receive a number of perks including free breakfast, lunch and dinner every weekday and free lunch and dinner on weekends. There is a rule on campus that you can't be more than 150 feet from food in a Google building, so they also enjoy unlimited free snacks, coffee and tea just a short walk from their desks at all times.

Music break:
Inside Job (Tal M Klein remix) by Hawke
Eat Alone Die Alone by AM 60
Oh Mandy by the Spinto Band

Guest Interview The History of the Parker House Rolls 5 MIN, 30 SEC

Dave Ritchie is the Director of Sales and Marketing at the Omni Parker House in Downtown Boston. One of the oldest hotels in America, the Parker House invented several iconic American dishes including the Parker House Roll, the Boston Cream Pie and even the term "Scrod."

Guest Interview The Parker House Roll Meets Los Angeles 3 MIN, 26 SEC

Tim Goodell is the executive chef at Public Kitchen & Bar in the Roosevelt Hotel in Hollywood. As a child, he made Parker House Rolls with his grandmother, and now serves the rolls fresh out of the oven to customers at Public. Get Tim's recipe for Parker House Rolls on the Good Food Blog.

Music break: Chemistry by the Bandana Splits

Guest Interview Market Report 6 MIN, 52 SEC

gf120204sm_cookbook.jpg Amelia Saltsman, author of the Santa Monica Farmers' Market Cookbook, shares her recipe for a quick and easy One Pot Wonder, full of Farmers Market ingredients. Her recipe is on the Good Food Blog.

Gloria Tamai has English Peas at her stall this time of year. She plants her peas in September so that she can be the first grower at the market to have English Peas for sale. She will have them until mid-May.

Guest Interview Boiler Makers 6 MIN, 44 SEC

Hallie Beaune, along with her partner, Christina Perozzi, are the Beer Chicks. Beaune offers some unique pairings for Craft Boiler Makers. Some of her suggestions are below. You can find these and other craft brews at the 8th Street Bottle Shop in Downtown LA.

All Time Hall of Famer:
Bowmore Legend Islay Single Malt & Ballast Point Brewing's Ballast Point Pale Ale

The Greenhorn:
Bushmill's Black Bush Irish Whiskey & Unibroue Ephemere Belgian Style Witbier

Wee Heavy Buffalo:
Buffalo Trace Bourbon Whiskey & Alesmith's Wee Heavy Scotch Ale

Little Tokyo:
Suntory Yamazaki 12 Year Japanese Single Malt & Kiuchi Brewery's Hitachino Nest White Ale

Guest Interview The Glut of Citrus 7 MIN, 13 SEC

Russ Parsons is the editor of the Food section in the Los Angeles Times. He has a Tangelo tree and a Meyer Lemon tree in his backyard and has discovered some interesting ways to use up his glut of citrus this winter. One of his favorite recipes is this Lazy Mary's Lemon Tart recipe.

You can see more of Parsons' citrus suggestions, including a Tart with Grapefruit Curd and Campari in this LA Times article.

Guest Interview The Largest Garlic Knot in Los Angeles 5 MIN, 49 SEC

The Largest Garlic Knot in Los AngelesJonathan Gold visits Milo + Olive, the latest restaurant from Zoe Nathan and Josh Loeb who own Huckleberry, Rustic Canyon and Sweet Rose Creamery. His favorite dishes are the Roasted Pumpkin with brown butter, sage, wildflower honey and black pepper' the Wood Fired Garlic Knot, and Pizza with Housemade Pork Belly Sausage.

Milo + Olive
2723 Wilshire Blvd
Santa Monica, CA 90403
310-453-6776

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

 

Music break: Are you Ready for Some Football by Hank Williams, Jr.

Guest Interview Hoosier Food 8 MIN, 6 SEC

gf120204cafe_indiana_cookbook.jpgJoanne Raetz Stuttgen is the author of Cafe Indiana: A Guide to Indiana’s Down-Home Cafes and the companion book, the Cafe Indian Cookbook. She says that Indiana cafes are known for carbohydrate-heavy dishes like biscuits, noodles, dumplings and the classic Breaded Pork Tenderloin or "BPT."

You'll find her recipe for BPT on the Good Food Blog.

Cafe Indiana Cookbook

Joanne Raetz Stuttgen

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