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).
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More