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...
7 min, 12 sec
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...
5 min, 2 sec
Russian River Brewing Company
Owner and award-winning brewer Vinnie Cilurzo makes barrel-aged beer at Russian River Brewing Company in Santa Rosa, California.
9 min, 9 sec
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...
6 min, 31 sec
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.
7 min, 48 sec
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.
7 min, 35 sec
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,...
7 min, 18 sec