The big cheese, a chef and perfumer pen a book, goat testicle soup

Hosted by Evan Kleiman Aug. 12, 2017 Food & Drink

From this Episode:

'The Art of Flavor'

Daniel Patterson , the chef behind Coi in San Francisco, worked with Roy Choi to open Locol in Watts and Oakland. Now Patterson’s teamed up with perfumer Mandy Aftel on a...

17 min

Walking away

Last month, we devoted an entire hour to the challenges of keeping a restaurant open and thriving in Los Angeles. Ari Taymor, the wunderkind behind Alma restaurant,...

10 min

Jonathan Gold reviews Hip Hot

This week, LA Times food critic Jonathan Gold dines at Hip Hot , Tiantian Qiu’s Sichuan seafood restaurant in Monterey Park. Find out the dishes Jonathan recommends and...

5 min

Bringing native foods back to the table

We talked to Sean Sherman last fall about his efforts to bring back the indigenous cuisine of the Dakota and Minnesota territories. The Sioux Chef shares an update on...

12 min

The Big Cheese

Next we travel to Colorado to talk cheese. Americans eat roughly 37 pounds of it every year. The American Cheese Society , which represents cheese and butter makers,...

9 min

Gustavo Arellano eats goat testicles at Luc Dinh Ky

We close out the show with a restaurant recommendation from Gustavo Arellano , editor of the OC Weekly and host of KCRW’s Orange County Line. He makes a pitch for the goat...

3 min