Foodie Sasha Davies travels across the country searching for America’s handcrafted cheeses, while Jonathan Gold feels the buzz of Sichuan cuisine. Robin Goldstein exposes the wine world’s awards selection process, chef Mark Peel serves up the history of the cocktail and Saveur magazine’s James Oseland celebrates breakfast from around the globe. Plus, the Hot Knives create a delicious fall vegan soup, Sara Roahen finds her place in New Orleans through gumbo and Laura Avery has a fresh Market Report.
Faux Wine Award; Ode to Breakfast; Cocktail History; Vegan Soup
From this Episode:
LA Weekly food writer and Pulitzer Prize-winning critic Jonathan Gold gets buzzed on the Sichuan cuisine that's found at Szechwan Best in Alhambra. He recommends the cold...
Hot Knives bloggers Evan George and Alex Brown warm up to Fall by creating a flavorful vegan soup that highlights Kabocha, a Japanese winter squash. The two former line...
The Market Report
Rustic Canyon Wine Bar 's pastry chef Zoe Nathan and owner Josh Loeb talk to Laura Avery about combining fresh quince and goat cheese into a savory but sweet tart. It's...
Cheese by Hand Project
Cheese connoisseur Sasha Davies co-created the Cheese by Hand Project as a way to discover America's artisanal cheeses. During her four-month road trip across the United...
Ode to Breakfast
Saveur magazine's editor-in-chief James Oseland celebrates delicious breakfast dishes from around the world. Cornflake-Crusted Brioche French Toast The recipe for this...
Faux Wine Award
Wine critic Robin Goldstein exposes the wine world's awards selection process. He also talks about conducting brown-bag blind wine tasting to reveal the true taste...
History of the Cocktail
Campanile restaurant's chef-owner Mark Peel explains the difference between a cocktail and punch and recounts the cocktail's history. He also shares some of his tasty...