FROM THIS EPISODE
This week, LA Times Food Critic Jonathan Gold treats himself to the tasting menu at Gwen, the restaurant run by Chef Curtis Stone and his brother in Hollywood. Duck speck, chestnut agnolotti and Blackmore Farms wagyu steak grace his plate, but Jonathan also recommends the venison, hare and ribeye cap steaks you can take home from the butcher counter. Find more recommendations in his LA Times review.
Asador pork, photo courtesy of Clay Larsen
Gwen: 6600 Sunset Boulevard, Los Angeles, CA 90028 | (323) 946-7500
After 92 years in business, Formosa Cafe on Santa Monica Boulevard quietly closed in January. The restaurant joins a long list of shuttered Hollywood institutions like Chasen’s and Don the Beachcomber. In his new book, “LA’s Legendary Restaurants: Celebrating the Famous Places Where Hollywood Ate, Drank and Played,” George Geary pays homage to the spots Tinseltown’s elite once frequented. He also shares recipes for classic dishes like The Brown Derby’s cobb salad and the C.C. Brown’s 1909 brownie sundae.
Cardoons, or artichoke thistles as they’re sometimes called, bear pretty pink blooms and are in the sunflower family. Former Top Chef contestant and chef Casey Thompson tells Laura Avery how she works them onto her menu at The Inn at Rancho Sante Fe. Laura also gets tips for growing them at Coleman Family Farm from Romeo Coleman.
Since 90 percent of the seafood we eat in the US is imported, traceability is a huge issue. Sampling has shown that half of the seafood on the market is mislabeled or sold fraudulently. In an attempt to try to fix this broken system, Dock to Dish began supplying restaurants with fresh, locally-harvested seafood five years ago that could be traced back to the fishermen who pulled it out of the water. Now the community-supported fishery group is working to build a new seafood tracking system: Dock to Dish 2.0. They’re trying to raise $75,000 for it on Kickstarter. Michael Cimarusti, chef and owner of Providence, Connie and Ted’s and Cape Seafood and Provisions, explains how the system will work.
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A year filled to the brim with great stories As we launch into 2018, we’re revisiting some of our favorite segments of the past year. Amid lots of change, one thing remained constant throughout 2017: that there were many fantastic food stories to be told, far more than we could fit into a single show! Here’s a sampling of some of our favorites.
Season's greetings from Good Food! Season’s greetings from the Good Food team! We’ve compiled a few of our favorite segments to revisit this holiday season. Join us for a conversation on the year’s best cookbooks and what our favorite L.A. chefs recommend wrapping up for friends this year. Find out which teas are perfect for the holidays, and discover the man making Italian sweet bread a year-round adventure.
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