Hanukkah begins this weekend and bakery owner Dan Messinger is celebrating with sufganiyot, or jelly doughnuts. Comedian Seth Front shares his Jewish Deli Zodiac with us; instead of the Year of the Ox he celebrates the Year of the Lox. Independent producer Sonata Lee Narcisse discovers Cambodian food in Long Beach and Peruvian-born chef Ricardo Zarate shares the flavors of his homeland. Plus, chef Erik Cosselmon gives us a taste of Greece. Gustavo Arellano is on the hunt for bone marrow quesadillas in Orange County and Jonathan Gold enjoys the updated Irish pub menu at Tom Bergin's Tavern. At the market, Laura Avery talks to cocktail chef Matthew Biancaniello about his mushroom infused eggnog and pomologist David Karp unleashes his expertise on mandarin oranges.
Jelly Doughnuts, Cambodian Food, The Peruvian Pantry
From this Episode:
Cambodian Food in Long Beach
http://www.kcrw.com/etc/independent-producer-project Independent Producer Sonata Lee Narcisse discovers the flavors of Cambodia at a Cambodian New Years festival earlier...
The Peruvian Pantry
http://www.mercadolapaloma.com/ http://www.piccaperu.com/ http://www.foodandwine.com/best_new_chefs/ricardo-zarate Ricardo Zarate is the chef and co-owner of...
A French Trained Chef Goes Greek
http://www.kokkari.com/home/ ISBN-13: 978-0811875745 Erik Cosselmon is the chef at Kokkari restaurant in San Francisco. A recipe for his Beets Roasted Cretan Style with...
Matthew Biancaniello, formerly of the Library Bar at the Hollywood Roosevelt, is now a freelance Cocktail Chef.
Updated Irish Pub Fare at Tom Bergin’s Tavern
http://tombergins.com/ http://www.kcrw.com/etc/programs/gf/gf120317oreo_turns_100_irish Jonathan Gold reviews Tom Bergin’s, one of LA’s oldest restaurants. Chef...
Sufganiyot - aka Jelly Doughnuts - for Hanukkah
Dan Messinger is the owner of Bibi’s Bakery and Cafe located on the "Kosher Corridor" in Los Angeles. He explains that sufganiyot, or jelly doughnuts, are especially...