Walter Manzke is the consulting chef at Le Saint Amour in Culver City (9725 Culver Blvd, Culver City, (310) 842-8155). Plans for his new restaurant are currently in the works. He is buying rhubarb at the farmers market which he is using for a Strawberry Rhubarb Crisp (get the recipe).
Tom Peltier sells decolate snails and other beneficial insects at the Santa Monica Farmers Market. Decolate snails eat garden snails that can ravage vegetable gardens. Ladybugs are also helpful as they eat aphids and other soft insects. To prevent the ladybugs from flying away, spritz them with soda.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he recommends Son of a Gun, the new, all-seafood restaurant from Jon Shook and Vinny Dotolo, the guys behind Animal. The restaurant serves small-plate seafood dishes, with an occasional fried chicken sandwich thrown in. Jonathan likes the Geoduck, fried chicken, smoked steelhead roe, Alaskan halibut, and the aligator schnitzel.
Son of a Gun
8370 West 3rd Street
Los Angeles, CA
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Jessica Ritz writes the blog Taster Tots LA, which highlights restaurants that are kid-friendly.
Farmshop (225 26th Street #25 Santa Monica, (310) 566-2400)
BLD (7450 Beverly Blvd., Los Angeles, (323) 930-9744)
Canele (3219 Glendale Blvd., Los Angeles, (323) 666-7133)
Golden State (426 North Fairfax Avenue, Los Angeles, (323) 782-8331)
Mercado La Paloma (3655 S Grand Ave # 240, Los Angeles, (213) 748-1963)
The Hungry Cat (1535 Vine Street, Los Angeles, (323) 462-2155)
Kabuki (1545 Vine Street, Los Angeles, (323) 464-6003)
Fred Warner is the Beverage Manager for Malo and Mas Malo restaurants. Silver tequila is aged up to 59 days. Reposado is aged from 59-9 months. More than that is añejo or extra-añejo. Silver is recommended for mixed drinks like margaritas. Fred recommends the following tequilas and mezcals:
Gustavo Arellano is the Managing Editor of the OC Weekly. He and the staff of their food blog, Stick a Fork in It, did a March Madness tournament where they ranked Pho restaurants in Orange County. It was called The Final Pho. The winner was Pho Thanh Lich (14500 Brookhurst St., Westminster, (714) 531-5789).
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More