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Vodka is the most consumed alcohol in the US, but it's rarely consumed neat. Tony Abou-Ganim wants to change that. Have you heard of drinking vinegars? Pok pok chef and owner Andy Ricker explains what they are and how he serves them. Jonathan Gold reviews Walter Manzke's tacos at Petty Cash and LA Weekly restaurant critic Besha Rodell shares her view that vegans should eat oysters. Pastry wiz Karen Hatfield has up to ten pie doughs in rotation at the Sycamore Kitchen, and speaking of pie, Evan announces the first round of judges for the Fifth Annual Good Food Pie Contest, including a very special guest. Chef Daniel Rose shares his culinary journey from the Midwest to Paris. Plus, Oceana CEO Andy Sharpless offers advice for eating seafood sustainably. At the market, pastry chef Laurel Almerinda tells Laura Avery that peaches love brown sugar, and Sean Murray says that his family will bring figs to the Wednesday market for the next two to three weeks.

One Good Dish

David Tanis

Main Topic Market Report 8 MIN, 15 SEC

Laurel Almerinda is the pastry chef at Rustic Canyon and the pastry sous chef at Huckleberry. She shares her recipe for a peach crisp.

Sean Murray is part of the Murray family, which owns Murray Family Farms. He says they will have black mission, brown turkey and Kadota figs for the next two to three weeks at the Wednesday Santa Monica Farmers' Market. 

Main Topic The Infinite Possibilities in Pie Crust 8 MIN, 29 SEC

Karen Hatfield is the pastry chef and co-owner of both Hatfield's and The Sycamore Kitchen. She has as many as ten types of pie crust in her repertoire. She will also be a judge at the Fifth Annual Good Food Pie Contest.

Main Topic Drinking Vodka Neat 7 MIN, 4 SEC

gf130727vodka.jpgTony Abou-Ganim is the author of Vodka Distilled. He says he has 15 bottles of vodka in his freezer at all times. He prefers to drink vodka neat and "frozen." 

Find a recipe for his Moscow Mule on the Good Food blog. The cocktail was invented in Los Angeles in the 1940's.

Vodka Distilled

Tony Abou-Ganim

Main Topic Chef Walter Manzke Does Tacos at Petty Cash 6 MIN, 8 SEC

gf130727pettycash.jpgJonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he visits Petty Cash, a new restaurant headlined by Chef Walter Manzke. He recommends the chicharones, dabombdotcom (no joke), pig ear nachos, aguachile, octopus tacos, potato tacos, and al pastor tacos. The cocktails, created by Julian Cox, are also a draw.

Petty Cash
7360 Beverly Blvd
Los Angeles, CA 90036

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Main Topic Should Vegans Eat Oysters? 6 MIN, 17 SEC

Besha Rodell is the restaurant critic at LA Weekly. She wrote a recent piece for the Weekly's blog, Squid Ink, about why vegans should eat oysters. Here in LA she recommends the oysters at:

L&E Oyster Bar
Connie & Ted's
Fishing with Dynamite

Main Topic How to Eat Fish and Save Our Oceans 7 MIN, 42 SEC

gf130727perfect-protein.jpgAndy Sharpless is the CEO of Oceana and the author of The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World.

The Perfect Protein

Andy Sharpless

Main Topic Chef Daniel Rose of Spring Restaurant in Paris 7 MIN, 10 SEC

Daniel Rose is the chef and owner of Spring in Paris. His restaurant has become one of the most sought after reservations in Paris.

Main Topic Drinking Vinegars 5 MIN, 21 SEC

Andy Ricker is the chef and owner behind the Pok Pok restaurants in Portland and New York. He has been serving soms, or drinking vinegars, in his restaurants since 2005. He also says they are great incorporated into cocktails.

You can purchase his soms here.

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