Photo courtesy of Mozza
FROM THIS EPISODE
Live leeches, cow brains and dried manure. Matthew Biancaniello ate them all before finding his way to LA's craft cocktail movement. Now he forages and scours farmers markets to source 15-ingredient Bloody Marys and concoctions that feature uni and emu eggs. Biancaniello's favorite recipes are compiled in the new book, Eat Your Drink. Find a recipe for his “Lost in Laos” cocktail on the Good Food blog.
Music: "I Mean You" by Thelonious Monk and "The Message" by Grandmaster Flash and the Furious Five
While we're on the subject of local food, let's spend a moment on treviso. The white-veined magenta radicchio is in the chicory family and can be found at the Santa Monica Farmers' Market now. Romeo Coleman grows it year-round at Coleman Family Farms in Carpinteria. He gives Laura Avery the skinny on best growing practices and his preferred way to eat the leafy vegetable: cooked in bacon fat and smothered with bleu cheese.
Chef Nick Ervan, says the slightly bitter taste of treviso punches up the flavor in the salads on his menu at Fundamental LA. He soaks it overnight in a sauce of vinegar, black fermented garlic and soy sauce before serving treviso warm with cotija cheese and peppadew peppers atop a little something he calls green goddess. Ervan says when you dig in, the salad tastes like a pizza. Just as intrigued as we are? Find the recipe on the Good Food blog.
Music: "Spinning Wheel" by Wade Marcus
Rosé has a star-studded following that includes Brangelina and Josh Ostrovsky (aka The Fat Jewish on Instagram). As we usher in another season of this crisp pink wine, we ask Lou Amdur of Lou Wine Shop and Tastings in Los Feliz if rosé lives up to all the hype.
Music: "Time of the Season" by The Zombies
If you've never had one, a spritz is a refreshing cocktail of prosecco, bitter liqueur and soda often taken before a meal in Italy. Behind the wheel of a Fiat, writers Talia Baiocchi and Leslie Pariseau toured the spritz trail in Northern Italy to learn how this classic cocktail was born and how it came to symbolize la dolce vita in Italy. Their new book is Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes.
Music: "J. Shivers Theme" by Zongamin
In many parts of Italy, a traditional meal is not complete without an amaro. The bittersweet smoky after-dinner digestivo is made from herbs, roots, flowers, fruit and alcohol. Fifty amari stock the bar at Mozza. Beverage director Sarah Clarke walks us through her favorites.
Music: "Funky Nassau (Part II)" by The Beginning of the End
Like amari, bitters can be sipped neat or on the rocks. The digestif contains some combination of herbs, bark, roots, fruit, water and alcohol and is a key ingredient in countless cocktails we love, from the Manhattan to the Negroni. We learn from Mark Bitterman that there's no shortage of bitters on the market. In between bites of potato chips, he sampled 500 of them for his latest book Bitterman's Field Guide to Bitters and Amari.
Music: "Wanaoh" by Black Heat
What happy hour would be complete without noodles and dumplings to soak up the booze? Enter Chungsil Hongsil, a new restaurant in Koreatown. Chungsil Hongsil is the Los Angeles branch of a chain of noodle and dumpling shops that first opened its doors in South Korea in the 1960's. The restaurant name refers to the blue and red threads used in Korean wedding ceremonies, according to Jonathan Gold, Pulitzer Prize-winning food writer for the LA Times. The only speed-dating we'll be doing is with the cold buckwheat noodles dipped in anchovy broth and the steamed dumplings filled with minced pork and vegetables. So much tasty food, so little time and stomach space.
338 S. Western Avenue
Los Angeles, CA 90020
See how these dumplings are lovingly constructed on the Good Food blog, read the review Jonathan wrote of Chungsil Hongsil for the LA Times and text the words "Good Food" to 69866 to subscribe to our weekly restaurant recommendations.
Music: "A Drinking Song" by Divine Comedy
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More