Photo courtesy of Little Dom's
FROM THIS EPISODE
King Cake is a sweet bread decorated with purple, gold and green sugar and is a New Orleans favorite this time of year. But a new kind of savory king cake is stealing the show this year.
Ahead of Mardi Gras, documentary filmmaker and Louisiana native Jamie Ross shares her rather strong opinions on the boudin-stuffed king cake, "It's like birthday cake-flavored ice cream makes sense. I'm not sure boudin-flavored king cake makes any sense, except to somebody who's got the most incredibly jaded palate."
Music: "Hurricane Season" by Trombone Shorty and "Mardi Gras in New Orleans" by New Birth Brass Band
The Big Easy is the birthplace of many a cocktail, from the Sazerac to the Hurricane to the Ramos Gin Fizz. Then there's the Hand Grenade. Our friends at the Southern Food Alliance's Gravy podcast look into the origin of this wickedly strong neon green drink.
Music: "On Your Way Down" by Trombone Shorty
In her cookbook Mastering Sauces, Susan Volland teaches us how to "maximize flavor, manipulate texture and season confidently."
Plus, try out Volland's recipes for "Chinese Crackling Scallion & Garlic Sauce" and "Sweet Potato and Korean Chili Paste Sauce" on the Good Food blog.
Music: "One Track Mind" by Mayer Hawthorne
Blood oranges, kumquats and bergamots are in season now at the Santa Monica Farmers' Market. Market manager Laura Avery gets some tips on how to use these citrus fruits from Stan Weightman, co-owner of Valerie Confections.
Weightman gets his kumquats from Murray Family Farms and blood oranges and bergamots from Mud Creek Ranch. Fragrant bergamot oranges are perfect for making marmalades and the season's just a few weeks long, so stock up now.
Music: "Make Her Mine" by Mayer Hawthorne
The debate over tipping at restaurants has a long, controversial history. Over the past year, we've seen restaurants get creative, from adding 3% healthcare surcharges to extra tip lines for kitchen staff. In New York, restauranteurs Danny Meyer and Andrew Tarlow have been praised for going tipless. We ask long-time restaurateur Michael McCarty, owner of Michael's in Santa Monica and New York, to weigh in.
Music: "Rocket Science" by RJD2
Chipotle is trying to dig itself out of a public relations nightmare after E. coli and Norovirus outbreaks sickened dozens of its customers last year. To help prevent future outbreaks, the Mexican fast casual chain says it will tighten up food safety measures and offer paid sick days to employees.
But how many restaurants have paid sick days as part of the benefit package? We posed this question to Saru Jayaraman, one of the founders of ROC United and director of the UC Berkeley Food Labor Research Center. Her book Forked: A New Standard for American Dining is out in February.
Music: "Just Ain't Gonna Work Out" by Mayer Hawthorne
Jonathan Gold, the Pulitzer Prize-winning food writer for the LA Times, takes us to Leona, a new restaurant in Venice devoted to California cuisine that's the brainchild of Top Chef alum Nyesha Arrington.
123 Washington Blvd
Venice, CA, 90291
Among Gold's recommendations: the roast dumpling squash and the chocolate ganache shortbread sprinkled with Maldon salt and lavender blossoms.
Music: "Let Me Know" by Mayer Hawthorne
More From Good Food
The 'Fuerte Four,’ nixtamalization, and eggplants Gustavo’s Great Tortilla Tournament is this Sunday and our judges are faced with the ultimate decision: corn or flour? Bill Esparza talks tortilla makers in the LA area. And did you know that inside your tortilla is an ancient process, perfected over centuries? Also, L.A. Taco’s Daniel Hernandez recalls a Guadalajara taco crawl with Jonathan Gold. Plus: some tips on cooking eggplant, now in season.
Plastic straws, Persian cuisine, and Meathead Goldwyn What does the history of plastic straws tell us about U.S. capitalism? Growing up in Tehran, Naz Deravian watched her parents entertain with classic Persian dishes; now she’s carrying on the tradition in LA. Stressed about cooking brisket this Rosh Hashanah? Help is here. Plus, Zach Brooks stops by to discuss Jonathan Gold’s review of Vespertine.
Jell-O and feminism, ‘Losing Earth,’ vertical farming A new book examines the intersection of American feminism and Jell-O. This Labor Day, throw some desserts on the grill. Nathaniel Rich dives into the consequences of ignoring climate change warnings. Does vertical farming yield the same nutrient content as open air agriculture? Also: Tien Nguyen remembers Jonathan Gold’s impassioned defense of San Gabriel noodle shops, including Nha Trang.
Thai food, from Bangkok to SoCal Thai food is having a renaissance. We revisit conversations with James Syhabout of Hawker Fare and Pok Pok’s Andy Ricker, who are showing U.S. diners the wider canon of Thai food. We also hear about Bangkok’s unique food culture. How does the history of Thai food in LA tell the story of Thai assimilation? Plus: hear Jonathan Gold’s original review of Jitlada, the beloved Thai restaurant in Hollywood.
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