Laura Avery meets Harry Starus of Foodology, who talks about his sprouts and Foodology hummus. Foodology hummus, which has no oil added, is available in several varieties: garlic (regular, plain), super-hummus (lots of garlic), black bean hummus (kids love it), red hummus (red peppers), and the most popular, Smokey Desperado (smoked chipolte peppers). Harry also has alfalfa sprouts, clover, chinese bean sprouts, daikon, and pea greens, which are a great addition to salads or stir-fries.
Beacon Restaurant chef-owners Kazuto Matsusaka and Vicki Fan share a recipe for copper river salmon with sorrel sauce (a lemony French herb sauce), steamed veggies, and Weiser Farm potatoes. The sorrel sauce recipe is very simple: pureed vegetable stock, onions, garlic, and ginger.
Matsusaka and Fan will be opening their new restaurant, The Point, in Culver City this October. It will feature to-go salads with Farmers' Market ingredients.
3280 Helms Ave