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FROM THIS EPISODE

What makes a celebrity chef?  This week on Good Food, host Evan Kleiman chats with Top Chef's Tom Colicchio what it means to be a celebrity chef today.  Susan Ungaro of the James Beard Foundation tells us how the legendary chef paved the way.  Jonathan Gold takes us to a mysterious Korean restaurant.  Good Food listener Beth Knorr is also the market manager for the Cuyahoga County Farmers Markets in Ohio.  She tells us about how some of their farmers are growing food on national parkland.  We'll find out how Brad Kent, a chef and food scientist who once worked for the Department of Defense ended up making bialys.  The LA Times' Russ Parsons is making gougers.  Plus Eddie Lin is celebrating Valentine's Day with traditional Chinese bull pizzle soup.  And Amelia Saltsman and Alex Weiser tell Laura Avery why they love parsnips.

 

One Good Dish

David Tanis

Producers:
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia

Guest Interview Market Report 8 MIN, 29 SEC

Amelia Saltsman is using Alex Weiser's parsnips to make a creamy puree.  Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.  Alex Weiser of Weiser Family Farms are known for their incredible potato varieties as well as many other items.  

See pictures of Alex's stand here.  A recipe for Amelia's parsnip soup is here.  Her recipe for Brussels sprouts is here.

Guest Interview Farming on National Parkland 6 MIN, 16 SEC
Beth Knorr is the farmers market manager for the Countryside Conservancy in Ohio. They have a program where they support farmers growing local food on national parkland.

 

Their Countryside Conservancy initiative allows small farmers to lease land on the Cuyahoga Valley National Park.  
 
Music Break: Ghost Town (Instrumental) by Zeep
Guest Interview James Beard's Legacy 6 MIN, 6 SEC

Susan Ungaro is the President of the James Beard Foundation.  Beard was a legendary chef, cookbook author and TV chef.

Guest Interview Tom Colicchio on the Celebrity Chef 9 MIN, 15 SEC

Tom Colicchio is the head judge on Top Chef.  He's written numerous cookbooks and owns several restaurants.  Tom was named 2010 Outstanding Chef from the James Beard Foundation.  He wrote the introduction to the latest edition of James Beard's American Cookery.

 

Music Break: Acapulco 2000 by Jack Fetterman and the in Hi-Fi Music Direction

Guest Interview Bull Pizzle Soup at Hop Woo 4 MIN, 31 SEC

Eddie Lin writes the blog Deep End Dining.  He had bull pizzle soup at Hop Woo (845 North Broadway, Los Angeles, (213) 617-3038).

Guest Interview The Bialy 12 MIN, 14 SEC

Brad Kent is the chef/owner of Olio Pizzeria (8075 West 3rd St., Ste. 100 Los Angeles, (323) 930-9490).  He makes bialys in his wood-fired oven.  His inspiration was the book The Bialy Eaters by Mimi Sheraton.  

Brad is co-hosting a pizza party with Evan Kleiman for people who donate to KCRW before March 1.  Complete details and instructions here

 

Music Break: Yeah Yeah Yeah by My Radio

Guest Interview Olympic Restaurant 6 MIN, 41 SEC
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he is taking us to a restaurant in Koreatown serving cheonggukjang, a fermented soybean soup. We don't know the name of the restaurant in English. Most people call it Olympic Restaurant or Olympic Cheonggukjang. The dish is most known for it's pungent aroma and intense umami flavor. The restaurant does serve other dishes, like the braised short ribs, the game hen and the pork bulgogi, one of the most popular dishes. Read Jonathan's review here.
 
Olympic Cheonggukjang
2528 W. Olympic Blvd. #104
(213) 480-1107 
 
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.  
Guest Interview Gougeres 4 MIN, 58 SEC

Russ Parsons is the editor of the LA Times food section.  This week he talks about gougeres, which are like savory cream puffs.  The recipe for his gougeres is here.

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