Good Food

Market Report

Evan Funke is the chef at Rustic Canyon in Santa Monica. He is using all kinds of figs in everything from appetizers to desserts. He likes to use fig leaves to wrap halibut (a recipe from Epicurious is here). He also likes to pair raw figs with goat cheese for an appetizer.

By Evan Kleiman • May 12, 2014 • 1 min read

Evan Funke is the chef at Rustic Canyon in Santa Monica. He is using all kinds of figs in everything from appetizers to desserts. He likes to use fig leaves to wrap halibut (a recipe from Epicurious is here). He also likes to pair raw figs with goat cheese for an appetizer.

Ed Munak grows heirloom melons, which he brings to the Wednesday, Saturday and Sunday Santa Monica farmers markets. Right now they are small, but they'll be larger later in the season. Next week he'll have watermelons.

Evan Kleiman
host 'Good Food'
Harriet Ells
Program Director for Talk
Bob Carlson
host and producer, 'UnFictional'
Gillian Ferguson
Supervising Producer, Good Food

Culture

Food & Drink

Good Food

Market Report

Evan Funke is the chef at Rustic Canyon in Santa Monica. He is using all kinds of figs in everything from appetizers to desserts. He likes to use fig leaves to wrap halibut (a recipe from Epicurious is here). He also likes to pair raw figs with goat cheese for an appetizer.

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Good Food

Market Report

Evan Funke is the chef at Rustic Canyon in Santa Monica. He is using all kinds of figs in everything from appetizers to desserts. He likes to use fig leaves to wrap halibut (a recipe from Epicurious is here). He also likes to pair raw figs with goat cheese for an appetizer.

Share