00:00:00 | 3:02:50




Just for Dad:  Expert griller Steven Raichlen demonstrates the rules of grilling; the kids of Santa Monica's Lincoln Middle School celebrate Father's Day; and working dad, Cameron Stracher finds his way back to the family dinner table.  For the rest of us, Jonathan Gold finds a harmonic mix of cuisine at Opus; personal chef Lorin Adolph cooks for an audience of two; Liz Mintz explains the impact of diabetes in the Latino community; John Gile supports Project Angel Food; and Laura Avery gets a zucchini tart recipe from Lou chef, J.D. Olsen, in the Market Report.

One Good Dish

David Tanis

Guest Interview The Market Report 7 MIN


Berry season is in full swing and Laura Avery meets with Robert Poole who, with his family, farms different kinds of blackberries including Logan berries and boysenberries. 


J.D. Olsen, the chef from Hollywood wine bar Lou joins Laura and shares how he’s using heirloom Italian zucchini to make a tart.

724 N. Vine St.
Los Angeles

Zucchini Tart

Pat brise crust (see recipe)

2 medium sized zucchini and 1 large red onion (enough to make one single layer across the entire tart)
1 cup ricotta
1 cup creme fraiche
2 egg yolks
2 tablespoon olive oil
¼ cup cream
¼ cup milk
1 whole egg
1 tablespoon of flour
goat cheese

For the crust:

9 oz. flour
1 egg
3/4 tsp. salt
1 1/2 tsp sugar
5 oz. butter, diced and slightly softened
1 Tbsp. milk

Put the flour on a surface and make a well in the center. Put in the egg, salt, sugar, and diced butter and rub the ingredients together with the fingertips of the your right hand, drawing the flour into the well with your left hand.

When everything is almost completely mixed, add milk and knead 2-3 times with heel of hand to make smooth, but don't overwork it. Wrap in greaseproof paper, like plastic wrap and leave to rest in fridge several hours before using. Will keep in fridge 3-4 days and for several days in freezer. Roll out dough 1/8 inch thick on a lightly floured surface and roll out pate brise in 1/2 sheet pan.

For the tart:

Mix together the ricotta, crème fraiche, egg yolks, olive oil and salt.  Spread out on dough.  Slice up sweet red onions and medallions of zucchini.  Layer in single layer on top of dough and ricotta mixture.  On top, pour the cream, milk, whole egg, flour and salt.  Crumble a dry goat cheese on top. Bake at 350 degrees for 35 to 40 minutes.

Music Break -- Mic's Jump -- Dizzy Gillespie

Guest Interview Opus Restaurant 7 MIN

Opus Restaurant.jpg

The word opus is usually used in a musical sense but it can also mean artistic works on a large scale, exactly what Jonathan Gold found on his recent trip to Opus restaurant.  Opus is the latest stop for chef Joseph Centeno, a talented and skillful veteran of some of the finest kitchens in California.  At Opus, he has created a tasting menu – a seemingly endless array of chef’s choice dishes that run $10 each.  During his visit, Jonathan treated himself to 10 courses, including a puree of poblanos with broth and hazelnuts garnished with halved grapes and crispy cubes of pork belly; diced hamachi dressed with white soy sauce, garnished with a scoop of celery sorbet; and their signature dish, The Egg -- an egg shell filled with Cream of Wheat, mixed with chopped bacon and drizzled with a little honey, underneath which sits a barely poached egg.

Opus Restaurant
3760 Wilshire Blvd.

Los Angeles

Music -- Hang on Little Tomato -- Pink Martini

Guest Interview Master of the Grill 7 MIN


Nothing says Father’s Day like firing up the grill and having a family barbecue – and while grilling is a fairly simple process, there is an art behind it and a seemingly endless variety of cooking methods and special recipes.  That’s where Steven Raichlen comes in – a master griller who has 11 commandments for divine grilling straight from his Barbecue Bible.

Steven Raichlen is an award-winning author; journalist; cooking teacher; and TV host. His best-selling cookbook series and Barbecue University TV show on PBS have virtually reinvented American barbecue.

BBQ U Huli Huli Pineapple
Method: spit roasting
Serves 8

1 large ripe pineapple (note: when buying pineapple, look for a yellow rind and a musky, fruity aroma. These are the signs of ripe, sweet pineapple.)

For the glaze:

1/2 stick (4 tablespoons) unsalted butter
1/4 cup dark brown sugar
1/4 cup dark rum
1/4 cup heavy cream
1/4 cup fresh lime juice
1 teaspoon ground cinnamon
pinch of salt
1 pint blackberry or blueberry ice cream or sorbet for serving (optional)

You'll also need:

1 rotisserie; 8 martini glasses (optional)

1. Cut the rind off the pineapple, leaving the leafy crown intact. I find a serrated knife works best for this. Even after you've removed the rind, you'll notice some diagonal rows of "eyes" (brown spots)-cut these out, making long diagonal V-shaped cuts to give the pineapple a rippled spiral effect.
2. Make the glaze. Place the butter, brown sugar, rum, cream, lime juice, cinnamon, and salt in a heavy saucepan and cook over high heat, stirring with a wooden spoon, until thick and syrupy, 5 minutes. Remove the pan from the heat.
3. Set up your grill for spit-roasting and preheat to high.
4. Using a long slender knife, make starter holes in the crown end and base of the pineapple, pushing the knife lengthwise through the center to facilitate inserting the spit. Working gently but firmly, insert the rotisserie spit through the pineapple. (Be sure to have the first set of prongs on already.) Tighten the prongs. Loosely cover the pineapple leaves with foil. Place the end of the spit in the rotisserie motor socket and turn on the motor.
5. Spit-roast the pineapple until golden brown and tender, about 1 hour, basting with glaze every 15 minutes. You should have about half the glaze leftover for serving.
6. To serve, unspit the pineapple and unwrap the leaves. Show it off whole-talk about way cool. Then cut it crosswise into slices for serving. Drizzle each slice with leftover glaze.
7. For the ultimate gilding of the lily, cut the pineapple slices in quarters and serve over blackberry ice cream in martini glasses. Spoon the glaze on top and garnish each glass with a pineapple leaf.

Steven Raichlen runs the Barbecue U at Greenbrier resort.  Get tips and recipes from his website, BarbecueBible.com.

Music Break -- Jaqanada Sleeps -- Mad Finder

Guest Interview Kids' P.O.V. for Father's Day 7 MIN


To celebrate Father’s Day, producer Thea Chaloner went to Lincoln Middle School in Santa Monica to hear what kids think of their dad’s cooking skills – the answers might surprise you!

Segment Music -- Winter's Love -- Animal Collective

Guest Interview Dinner with Dad 7 MIN

Dinner With Dad.jpg

In Cameron Stracher’s book, Dinner With Dad:  How I Found My Way Back to the Family Table,  the opening line quotes the Talking Heads’ song Once in a Lifetime:  “And you may find yourself in a beautiful house, with a beautiful wife…  and you may ask yourself—well, how did I get here?”  Apparently, working 80-hour weeks and driving a daily two-hour commute left little time for Stracher’s home life – until a shared meal of burritos brought together his disconnected family.  The book chronicles Stracher’s decision to commit to having dinner with his family five nights a week -- sharing equally in shopping, cooking, and cleaning.  He describes the challenges and ultimate joys of joining the family dinner table.

Cameron Stracher is the author of Double Billing: A Young Lawyer’s Tale of Greed, Sex, Lies, and The Pursuit of a Swivel Chair and a novel, The Laws of Return. He is a graduate of Harvard Law School and the Iowa Writers’ Workshop. His essays and articles on family life (and other topics) have appeared in The New York Times, The New York Times Magazine, The Wall Street Journal, Parents, The American Lawyer (where he is a contributing editor), and many other publications. During the day he teaches at New York Law School and practices media law, and at night he rushes home to his wife and two children in Westport, Connecticut.

More of Cameron’s family adventures from the dinner table are on his blog, Dinner With Dad.

Music Break -- I Keep Losing Heart -- Electrelane

Guest Interview Adventures of a Personal Chef 7 MIN

Chef Hat.jpg

Lorin Adolph is a Chicago-based personal chef, who has been preparing meals for the same celebrity couple for ten years.  During his travels with the couple, he quickly discovered that one of the greatest challenges of his job was to find fresh local ingredients -- which means he's familiar with farmers markets from Cannes to Santa Monica.

He shares a few tips about shopping local farmers markets, the essential ingredients that every cook should have and even his top picks for flower arrangements.

Music Break -- Angoisse Instrumental - Serge Gainsbourg

Guest Interview Cultural Food Exchange 7 MIN

Hispanic Family.jpg

The Great American Melting Pot is a medley of cultures and people.  What happens to traditional diets when people immigrate?  How is their nutrition compromised as a result?  Liz Mintz of the Latino Nutrition Coalition talks about these questions as they specifically relate to the Latin American culture, where diabetes has a much stronger presence than other populations.

The Latin American diet is a very healthy one, in the country of origin.  In fact, even here in the U.S. Latinos have the highest rate of having meals together as a family.  Their diet is based on very fresh foods, typically prepared at home, in the country of origin.  So, what's the problem?  Once in the U.S., some things change.

In Latin America, some food items are prohibitively expensive – like McDonalds, for example. When Latinos come to the U.S. suddenly they can afford to eat there.  And, since it was so expensive at home, it feels like it must be good.  Their diets tend to get filled with fast food as a result.

The overriding historical concept for Latinos is to eat whatever you could acquire.  Liz is working to re-educate and reframe that perspective.  So instead of eating what one can afford financially, it shifts to what one can afford nutritionally.

She said that historically, “people who had the luxury of over-eating made it to the Rubens canvases.”  For the most part, people were eating just enough to get by.  And mostly fresh foods.

Music Break -- It Don't Mean a Thing -- Dick Hyman

Guest Interview City of Angels 7 MIN

Project Angel food.jpg

Project Angel Food, founded in 1989 by Marianne Williamson, is a non-profit organization dedicated to nourishing the body and spirit of men, women and children affected by HIV/AIDS and other serious illnesses.  On Sunday, June 24th, the Hollywood Walk to Deliver -- Project Angel Food’s first fundraising walk –- will wind from Project Angel Food’s current headquarters, through Hollywood and end at the site of the program’s new home.  The walk will fund the expansion of the non-profit’s kitchen and help increase the size of the program and the number of people it can feed.

John Gile is the Executive Director of Project Angel Food and he talks with Evan (who is the guest chef at the event) about the fundraiser and the future plans of the organization.

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