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FROM THIS EPISODE

Hear Akasha Richmond's fascinating culinary journey from cooking at The Golden Temple with Yogi Bhajan and moving on to cook for Michael Jackson for 14 years before opening Akasha Restaurant. Damian Paul, a member of The Source Family and former manager of The Source Restaurant, discusses the food and the scene at the iconic 1960's organic restaurant on Sunset Boulevard. Jonathan Gold shares his experience eating with three Michelin-starred chefs from Hong Kong in the San Gabriel Valley. Bon Appetit's Adam Rapoport offers alternatives to the all-beef burger and chef Andy Ricker talks about the regional variations of lab, a signature dish in Thailand. Plus, Roxana Jullapat defines cream pie, silk pie and chiffon pie. At the market, Laura Avery talks to Alex Weiser about melons and Terranea's Michael Fiorelli shares a recipe for stone fruit and burrata salad with arugula pesto.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Main Topic Akasha Richmond's Culinary Journey, from Yogi Bhajan to Michael Jackson 9 MIN, 23 SEC

Akasha Richmond is the chef and owner of Akasha Restaurant in Culver City. Her unique culinary journey began with a job at the Golden Temple where she learned to cook from Yogi Bhajan. Michael Jackson frequented the Golden Temple and eventually asked Richmond to be his personal chef. She toured with Jackson during the height of his career.

Richmond's cooking was heavily influenced by Yogi Bhajan, as evidenced in the Chai tea and Mung Beans and Rice that are staples on the menu at Akasha.

Main Topic Silk Pies, Cream Pies and Chiffon Pies: What's the Difference? 6 MIN, 20 SEC

Roxana Jullapat is the pastry chef and co-owner of Cooks County restaurant on Beverly Boulevard. Her favorite type of pie is a cream pie. She explains the differences between silk pies, cream pies and chiffon pies.

Find a recipe for her Coconut Cream Pie with Peanut Butter Cookie Crumb Crust on the Good Food blog.

Main Topic Revisiting The Source Restaurant 8 MIN, 17 SEC

gf130713source.jpgDamian Paul was the manager at The Source, an organic and natural foods restaurant on Sunset Boulevard that opened in the late 1960's. Owned by the enigmatic Jim Baker, The Source was also at the center of The Source Family, a cultural experiment of communal living.

The Source lives on and has found a new home in Hawaii, where Paul runs the show, just as he did in Los Angeles.

A recent documentary about The Source Family can be purchased on iTunes and Amazon.

Source Family

Source Family

Main Topic Judging Greatness with Sweet and Sour Pork 8 MIN, 17 SEC

Pulitzer Prize-winning LA Times writer Jonathan Gold recently took three Michelin-starred chefs from Hong Kong out to eat in the San Gabriel Valley. He took them to Sea Harbour, one of the best dim sum restaurants in Los Angeles, and was shocked when they ordered the sweet and sour pork. The chefs explained that sweet and sour pork - a cliche of American-Chinese food - is how you can judge the skill of a chef. They gave the pork a passing grade.

Gold wrote a total of four articles about his experience dining out with the Hong Kong chefs. You can read them all here.

Main Topic Five Alternatives to Beef Burgers 7 MIN, 50 SEC

gf130713grill.jpgAdam Rapoport is the editor of Bon Appétit magazine which recently published The Grilling Book: The Definitive Guide from Bon Appetit. He offers suggestions for burgers that aren’t made with beef including turkey, chicken, fish, veggie and lamb.

A recipe for Lamb Burgers with Moroccan Spices and Orange Salsa is on the Good Food blog.

The Grilling Book

Adam Rapoport

Main Topic Andy Ricker of Pok Pok Explains Thai Laab 9 MIN, 3 SEC

Andy Ricker is the chef and owner of the Pok Pok restaurant group in Portland and New York. He has a special fondness for laab, often described as "larb" on American menus, which is a Thai salad of finely minced meat.

Main Topic Market Report 6 MIN, 43 SEC

Alex Weiser is the farmer behind Weiser Family Farms. He grows roughly ten varieties of melons in addition to his many varieties of potatoes. He describes his table-workers at the farmers markets as "melon specialists." They know exactly when each melon will ripen.

Michael Fiorelli is the executive sous chef at Terranea Resort in Rancho Palos Verdes. See a photo of the stunning patio at the resort's signature restaurant Mar'sel, plus a recipe for his Stone Fruit Salad with Burrata and Arugula Pesto on the Good Food blog.

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