An udon restaurant is making waves in Little Tokyo by serving handmade, cooked to order, udon noodles. Jonathan Gold describes how the noodles are kneaded, rolled and cut. As Chaya Brasserie celebrates 30 years in Los Angeles, CEO Yuta Tsunoda stops by to talk about his family's 362-year-old restaurant in Japan and why his father chose to move to LA. Good Food's wine guru, Stacie Hunt, finds Basque-style wines in Spain and in Oregon. Plus, Laura Avery interviews raw-chef Matthew Kenney about figs and Jessica Kamper of Shanley Farms returns to the market with their finger limes.
The Origins of Tuna Tartare, Basque Style Wines, Fresh Udon
From this Episode:
Matthew Kenney is the executive chef and owner of Matthew Kenney's M.A.K.E. and the director of Matthew Kenny Culinary, both located at Santa Monica Place. Jessica...
Udon Made to Order in Little Tokyo
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Marugame Monzo, a restaurant specializing in handmade, cooked-to-order udon...
Basque-Style Wines in Spain and Oregon
Stacie Hunt selects two wines for her Fall 2013 "Stacie's Selects" wine package. Her selections celebrate the Basque influence in wines from both Spain and Oregon.