This Week on Good Food: Cooking with Pine, Curtis Stone in the Kitchen, Tex-Mex Dip

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By Aaron Fallon

Highlights from this week’s show: 

1. The Flavor of the Forest – CJ Jacobson Cooks with Pine– CJ Jacobson is a Top Chef alum and chef at Girasol in Studio City. He is one of the major L.A. chefs who have brought foraging to the fore in L.A. cuisine. He tells Good Food how he’s incorporated pine, juniper and rabbit’s tobacco into his dishes.

2. Los Angeles Beekeepers Seek to Legalize Beekeeping–Beekeeping has become increasingly common in urban areas over the last five years with cities like New York, San Francisco and Santa Monica passing legislation to legalize backyard hives. But in the city of Los Angeles, backyard bees are still a guerilla movement. Keeping hives is not exactly legal. Activists are hoping that will change very soon. In the coming weeks, the city of Los Angeles is voting on three pending bee measures which would legalize beekeeping in the city. KCRW’s Saul Gonzalez reports.


3. Bob Armstrong Dip–Lisa Fain is the author of Homesick Texan, both the book and the blog. She tells Good Food the story behind the Bob Armstrong dip, a popular Tex Mex dip named after a Texas politician that combines queso, taco meat, sour cream and guacamole. Find her recipe for Bob Armstrong dip here.

4. Jonathan Gold Reviews Little Sister–Jonathan Gold is the Pulitzer Prize winning food writer for the Los Angeles Times. This week he reviews Little Sister, a new Pan-Asian small plates restaurant in Manhattan Beach from the team behind Abigaile in Hermosa Beach. Click here for Jonathan’s recommended dishes.

5. Maude Opens in Beverly Hills–Chef Curtis Stone, best known as the host of Top Chef Masters, joins Good Food to talk about his new restaurant, Maude, opening this weekend in Beverly Hills.

6. Market Report–Laura Avery interviews Shiho Yoshikawa, ice cream chef at Sweet Rose Creamery which just opened their third location on Beverly Boulevard near Fairfax. She is excited about cherimoyas, guavas, mangoes and citrus this season.

Christine Brown is the daughter of Anthony Brown, a cherimoya farmer from Rincon del Mar. She and her brother Nick bring four varieties of cherimoya to the Wednesday Santa Monica Farmers Market each week. They suggest simply peeling the fruit, slicing it horizontally and squeezing a mandarin orange on top.

Lisa Bays Bonita cherimoya Brown Carpinteria 006

7. Hipster Hunters–Hank Shaw writes the award-winning blog Hunter Angler Gardener Cook. His most recent book is Duck Duck Goose. He discusses an emerging generation of younger and more urban hunters who are looking to forge a closer connection to the meat they consume. Read more about it here.