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Food and race, the Bäco book and a farewell to summer herbs

Hosted by Evan Kleiman Sep. 16, 2017 Food and Drink

Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.

From this Episode:

Jonathan Gold reviews Vespertine

This week, LA Times food critic Jonathan Gold tries the experimental tasting menu at Vespertine , Jordan Kahn’s extravagant new restaurant in Culver City. The intimate...

8 min, 58 sec

Now you can make a bäco at home

Josef Centeno opened his first restaurant, Bäco Mercat, six years ago in a 110-year-old Italian Renaissance Revival building in Downtown Los Angeles. Since then, Centeno’s...

6 min, 42 sec

Food and white supremacy

Talking about race can get complicated and uncomfortable. But Nigerian-American chef and activist Tunde Wey confronts such discussions head on. In his latest essay for...

5 min, 6 sec

The Market Report: Summer herbs

With summer coming to a close, now is the time to make the most of our seasonal herbs. Jerry Rutiz of Rutiz Family Farms and Royce Burke , chef-owner of the new late...

5 min, 35 sec

Credits

Host:
Evan Kleiman

Producers:
Laryl Garcia, Abbie Fentress Swanson, Joseph Stone, Rosalie Atkinson

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