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).
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More