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FROM THIS EPISODE

An udon restaurant is making waves in Little Tokyo by serving handmade, cooked to order, udon noodles. Jonathan Gold describes how the noodles are kneaded, rolled and cut. As Chaya Brasserie celebrates 30 years in Los Angeles, CEO Yuta Tsunoda stops by to talk about his family's 362-year-old restaurant in Japan and why his father chose to move to LA. Good Food's wine guru, Stacie Hunt, finds Basque-style wines in Spain and in Oregon. Plus, Laura Avery interviews raw-chef Matthew Kenney about figs and Jessica Kamper of Shanley Farms returns to the market with their finger limes.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Market Report 6 MIN, 32 SEC

Matthew Kenney is the executive chef and owner of Matthew Kenney's M.A.K.E. and the director of Matthew Kenny Culinary, both located at Santa Monica Place.

Jessica Kamper sells finger limes from Shanley Farms at the Wednesday Santa Monica Farmers' Market. She enjoy squeezing the citrus pearls into a quinoa salad.

Guest Interview Udon Made to Order in Little Tokyo 5 MIN, 59 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Marugame Monzo, a restaurant specializing in handmade, cooked-to-order udon noodles. He recommends the tempura-fried chicken skin, grilled chicken breast with buttery grated ginger, kake udon, bukkake udon, zaru udon and the tempura-fried pickled ginger.

Guest Interview Basque-Style Wines in Spain and Oregon 6 MIN, 33 SEC

Stacie Hunt selects two wines for her Fall 2013 "Stacie's Selects" wine package. Her selections celebrate the Basque influence in wines from both Spain and Oregon. Recipients of Stacie's Selects will receive a bottle of Beronia Crianza 2009 from Rioja Alta and a bottle of Pyrenees Vineyard & Cellars Pinot Noir 2000 from the Umpqua Valley in Oregon. Learn more about these bottles on the Good Food blog.

Stacie Hunt comes to Good Food from Du Vin Wine & Spirits and Splash Productions.

Guest Interview Chaya Celebrates 30 Years in Los Angeles 5 MIN, 37 SEC

Did you know that tuna tartare was actually invented at Chaya Brasserie in Beverly Hills? Today, chef Shigefumi Tachibe's knife is encased in glass at the Smithsonian Museum to commemorate the iconic dish. The Los Angeles restaurant group celebrates 30 years this Fall, and CEO Yuta Tsunoda talks to Evan Kleiman about the restaurant group's beginning 350 years ago in Japan to their influence today in Los Angeles.

As part of the restaurant's 30th anniversary celebration, Chaya Brasserie Beverly Hills will host Michelin-star Chaya chef Kuniaki Kozuka of the original 362 year-old Hikage Chaya in Japan, for a special seven-course tasting menu on Friday, October 18 and Saturday, October 19.

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