David Ghysels holds dinner in the sky, while Christopher Saylers gets creative with Japanese bento box art. Steven Fineberg explains the appeal of lacto-fermented foods, Sang Yoon pours wood aged beers and visual artist Jonathan Harris goes on a quest for whale meat. Plus, writer Lesley Bargar dishes up the 75 best restaurants in Los Angeles, Ellie Mathews recounts her competitive cooking adventures and Laura Avery finds what’s fresh in the Market Report.
Dinner in the Sky; Face Food; Whale Meat; Wood Aged Beers
From this Episode:
Japanese pop culture enthusiast Christopher Salyers documents charaben, the cute and creative characters made from food for Japanese children's bento lunch boxes, in his...
The Market Report
Laura Avery chats with Tina of Maggie's Farm, who sells fresh herbs and salad mixes. In season now is tarragon, the thin, long-leafed herb essential in French cooking. Also...
Dinner in the Sky
Dinner in the Sky co-partner David Ghysels hosts a unique dining experience while suspended 150 feet in the air. The table comes with place settings, wine glasses, a chef,...
The 75 Best Restaurants in Los Angeles
Los Angeles Magazine dining editor Lesley Bargar dishes up the 75 best restaurant in Los Angeles. She talks about some of the top celebrated and lesser known dining...
Sang Yoon, owner of Father's Office in Santa Monica, pours wood aged beers. He talks about the new trend in brewing that involves aging beer in oak barrels. Father's...
The Whale Hunt
Visual artist Jonathan Harris goes on an incredible quest to document an Alaskan tribal whale hunt. He discusses how a group of men slay a 40 ton whale with a handheld...
The World of Competitive Cooking
Ellie Mathews won $1 million in the mother of all cooking competitions, the Pillsbury Bake-Off Contest, in 1998. She talks about the world of competitive cooking and...