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
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Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
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