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FROM THIS EPISODE

What if restaurants started selling tickets rather than taking reservations? Krissy Lefebvre says that is exactly what the restaurant Trois Mec plans to do. Eater LA's Daniela Galarza and Red Medicine co-owner Noah Ellis weigh in on the Red Medicine twitter scandal. Newcomer chi SPACCA wows Jonathan Gold. Psychologist Scott Haas paints a portrait of the back of the house and KCRW producer Evan George profiles a new program from the chain Tender Greens to train foster kids for restaurant work. Long-time chef and restaurateur Michael Romano discusses the importance of family meal in restaurants. Plus, Good Food producer Gillian Ferguson tags along with Portland food writers Karen Brooks and Teri Gelber for a culinary tour of Portland’s smallest restaurants. At the market Laura Avery chats with chef Miles Thompson about spring produce and Tommy Peltier discusses how global warming has affected the ladybug population.

Banner image: (L-R) Karen Brooks and Teri Gelber

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Market Report 7 MIN, 27 SEC

Miles Thompson is the executive chef at Allumette in Echo Park. This week his cart is filled with edible flowers and spring lettuces and herbs.

Tom Peltier owns Ladybugs Forever, a beneficial insect company.

Guest Interview The House that Meat Built 10 MIN, 40 SEC

chiSPACCA.jpgJonathan Gold visits chi SPACCA, the latest restaurant from Mozza's ever-expanding restaurant empire. Helmed by meat-obsessed chef Chad Colby, the menu is largely driven by the house-made charcuterie and large cuts of meat. Jonathan recommends all the house-made charcuterie, bistecca fiorentina, tomahawk pork chop, testa frittata, beef and marrow pie, razor clams, Santa Barbara spot prawns, Amberjack spiedino and, should you have room for dessert, the tiramisu.

Chi Spacca
6610 Melrose Ave
Los Angeles, CA 90038
323-297-1133

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

Guest Interview The Back of the House 8 MIN

gf130420back-house.jpg Scott Haas is an award-winning journalist and clinical psychologist. In his latest book, Back of the House: The Secret Life of Restaurants, he paints a portrait of the back of the house at Craigie on Main helmed by James Beard Award-winning chef Tony Maws.

Back of the House

Scott Haas

Guest Interview The Importance of Family Meal 7 MIN, 8 SEC

gf130420family_table.jpg Michael Romano is the president of Culinary Development at Union Square Hospitality Group. Along with his partner, Danny Meyer, and co-author Karen Stabiner, he produced the book Family Table: Staff Meals from Our Restaurants to Your Home. The book documents the staff meals that are served at all of the restaurants in the Union Square Hospitality Group.

Find a recipe for Domenican Beef Stew and Pineapple Cucumber Agua Fresca on the Good Food blog.

Family Table

Michael Romano

Guest Interview Red Medicine Twitter Scandal 3 MIN, 36 SEC

Daniela Galarza is an associate editor at Eater LA. She and her colleagues broke the story about Red Medicine co-owner Noah Ellis tweeting the names, and zip codes, of no-show diners on a recent Saturday night. Ellis explains that he had a 20 percent no-show rate on the evening of the Twitter snafu and breaks down the price that no-shows cost a restaurant.

Guest Interview Should Restaurants Sell Tickets instead of Taking Reservations? 5 MIN, 13 SEC

Krissy Lefebvre is the wife and partner of chef Ludo LeFebre who, along with Jon Shook and Vinny Dotolo, opened the highly anticipated Trois Mec this week. Instead of taking reservations, the restaurant is selling tickets for seats.

Guest Interview Tender Greens Trains Foster Kids for Restaurant Jobs 6 MIN, 5 SEC

Tender Greens began as a fast casual restaurant in Culver City. In just a few years it's grown to twelve locations from San Diego to San Francisco. Instead of donating money to a charity, the restaurant group has launched the Sustainability Life Project. It's essentially a three-month unpaid internship for at-risk kids who may not have held a job before. Students work in the restaurant eight hours a week, and get trained in everything from using a knife to sourcing ingredients. If they stick with it, Tender Greens guarantees them a job.

KCRW producer Evan George tags along with two Sustainable Life Project students on a field trip to Lefty Ayer's pig ranch, where the restaurant sources its pork. He shares the story of Joshua Saurbier who graduates from the program this week.

Guest Interview Running a Restaurant in Ninety Square-Feet 8 MIN, 10 SEC

gf130420gastropolis.jpgPortland Oregon is home to hundreds of food carts. In the book Portland: The Mighty Gastropolis, co-authors Karen Brooks, Teri Gelber and Gideon Bosker chronicle the rich web of restaurants, food carts and artisans that make up the Portland food scene.

Good Food producer Gillian Ferguson tags along with Brooks and Gelber on a trip to Portland's iconic food carts. Dubbed "culinary shanty towns," the make-shift shacks deliver high quality food and drinks from less than 90 square feet of space.

The Mighty Gastropolis

Karen Brooks

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