Jonathan Gold nibbles on some royal dim sum, while Mark Peel serves up knockout punch cocktails. Restauranteur Jimmy Shaw mixes up some refreshing Mexican cocktails, Helena Echlin has advice for surviving New Year's parties and Christophe Happillon shares his love of oysters. Plus, Stacie Hunt has tasty ideas for reusing wine, Dr. Douglas Bunnell discusses the troubling phenomenon of "drunkorexia" and Laura Avery has a fresh Market Report.
New Year's Eve Cocktails, Oysters, Party Rules; Drunkorexia
From this Episode:
Du Vin Wine 's Stacie Hunt has tasty ideas for using leftover wine. She recommends turning wine into vinegar, making ice cubes, using them as sauce starters, baking...
¡Lotería! Grill owner Jimmy Shaw and his bartender, Carlos, mix up some savory and sweet micheladas and other tasty Mexican cocktails. His newly opened restaurant is...
LA Weekly columnist and Pulitzer Prize-winning critic Jonathan Gold nibbles on Alhambra's latest dim sum restaurant, King Hua. He recommends: steamed shrimp and pea-tip...
The Market Report
Laura Avery chats with Mary Sue Milliken, co-owner of Border Grill and Ciudad restaurants, about home cooking. When New Year's Eve rolls around she stocks up at the...
Seafood specialist Christophe Happillon shares his love of oysters and slurps them like fine wine. He explains that an oyster obtains its flavor depending on where it grows...
New Year's Eve Party Rules
Chow magazine columnist Helena Echlin has advice for surviving New Year's Eve parties. She shares her thoughts on double-dipping, suggestions for mingling, and dealing...