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Are you going to Coachella? Jeff Miller of Thrillist guides us through the food and drink at this year's festival. Chef Rusty Hamlin is no stranger to the connection of music and food. He's the executive chef for the Zac Brown Band and he's mastered the art of the 'Eat and Greet.' Steve Livigni, one of LA's leading mixologists, explains how barrel aging rounds out the flavor of certain cocktails. How much do you know about the incredible, edible egg? Jennifer Trainer Thompson gives us Chicken and Egg 101, and Brandon Boudet teaches us how to host a New Orleans-style crawfish boil. Plus, Jonathan Gold ventures to Sun Valley for one of the most comprehensive mole menus in town.

One Good Dish

David Tanis

Guest Interview Chicken and Egg 101

gf120407fresh_egg.jpgJennifer Trainer Thompson's latest book is The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard. Hear an outtake of their conversation and find a recipe for her Turkish Poached Eggs on the Good Food Blog.




The Fresh Egg Cookbook

Jennifer Trainer Thompson

Guest Interview Market Report

David Karp is a pomologist with the University of California, Riverside and a freelance writer for the Los Angeles Times' Food section, where he writes the Market Watch column. He discusses the Chandler variety of strawberry, which was the dominant variety grown in California in the 1980's. The berry fell out of favor until recently, but now you can buy Chandler strawberries from Harry's Berries at the Santa Monica Farmers' Market.  Learn more about the history of the Chandler variety in this David's Market Watch column.

Matt Biancaniello is the bartender at the Library Bar at the Roosevelt Hotel in Hollywood. He offers inspiration for several farmers market driven Easter Brunch cocktails including his "Lost in Laos" which features muddled kefir lime leaves, almond milk, Chartreuse, and whisky. He also suggests his twist on an Aperol Spritzer which is fresh blood orange juice, champagne and aperol.

Guest Interview How to Host a Crawfish Boil

Brandon Boudet is the chef and co-owner of Dominick's, Little Dom's and the soon to re-open Tom Bergin's. Every Saturday in May he hosts a crawfish boil on the patio of Dominick's. He even serves Snow Balls, New Orleans' classic version of shaved ice.

Guest Interview Barrel Aged Cocktails

Steve Livigni is spearheading the cocktail program at Blue Cow, a new restaurant located in California Plaza in Downtown LA. He is experimenting with barrel aged cocktails at both Blue Cow and La Descarga. On the menu at Blue Cow is his Herradura Anejo "House Barrel Aged" Cocktail which combines Herradura Anejo Tequila, Aperol, Punt y Mes Vermouth and Peach Bitters all aged to perfection.

Guest Interview Food and Drink at Coachella

Jeff Miller is the LA editor of Thrillist. Also an avid eater and music fan, he shares his top picks for food at this year's Coachella.

I Love Spicy Pie
Chinese BBQ
Date Shakes and Fruit at the Farmers Market
The Lime Truck Restaurant
The Cantina Restaurant
In the VIP area: The Poutine Truck, Gravy House, Kogi, The Green Truck and Coolhaus

Guest Interview Mole Heaven

rocios.jpgJonathan Gold visits Rocio's Mole De Los Dioses in Sun Valley. Rocio has over 10 types of mole on her menu. Jonathan recommends the mole sampler, the grasshopper soup, the Mole de Tequila Con Limon, the Manchamanteles, Enfrijoladas Oaxaquenas, and for dessert he recommends the Rompope Flan and Cherry Ice Cream with Toasted Grains.

Rocio's Mole de Los Dioses
8255 Sunland Blvd
Sun Valley/North Hollywood, CA 91352

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Guest Interview The Art of the Eat and Greet

Chef Rusty Hamlin is the executive chef for the Zac Brown Band. He travels around the country with his kitchen-on-wheels -- nicknamed "Cookie" -- and feeds a select group of hungry fans before each concert. He calls his pre-concert meals "Eat and Greets."


Music bed: As She Walks Away by the Zac Brown Band

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