Jonathan Gold takes on Alain Giraud’s Anisette Brasserie, while confectioner Betsy Schoettlin makes goat cheese chocolates. Pauline Sakamoto collects and distributes donated breast milk; Vinnie Cilurzo makes Russian River Brewing’s barrel-aged beers and Eddie Lin scoops up nicotine ice cream. Plus, Patricia Wells discusses French dining etiquette, Steven Fineberg cooks offal and Laura Avery has a fresh Market Report.
Goat Cheese Chocolate; Nicotine Ice Cream; Mother’s Milk Bank
From this Episode:
Goat Cheese Chocolate
Artisan chocolatier Betsy Schoettlin combines exotic and unusual flavors with chocolate. Some of her more intriguing confections include goat cheese truffles, Kalamata...
Mother's Milk Bank
Pauline Sakamoto, executive director of Mother's Milk Bank of California , collects and distributes excess breast milk for infants born with health problems and others in...
Russian River Brewing Company
Owner and award-winning brewer Vinnie Cilurzo makes barrel-aged beer at Russian River Brewing Company in Santa Rosa, California.
Food adventurer and Deep End Dining blogger Eddie Lin samples incredible and unusual ice cream flavors at Scoops, near Los Angeles City College. Some of the flavors are...
Local Forage co-editor Steven Fineberg shows us how to cook offal, the internal organs and entrails of a butchered animal. One of his favorite dishes is chopped liver.
The Market Report
Laura Avery chats with chef Mark Gold, three-star Los Angeles Times Food section chef and former chef of Leatherby's Cafe Rouge in Orange County and Cafe Pinot.
French Dining Etiquette
Paris-based food writer Patricia Wells talks about French dining etiquette, such as the rules for seating and serving as well as the Orange Juice rule. She and her husband,...