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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The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
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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