Good Food
A Filipino food stop, the Grape Whisperer, 'Devoured'
We head to Chinatown to make isamadas with Chef Isa Fabro before tasting kinilaw and pancit with Jonathan Gold at LASA. The Grape Whisperer, Ruben Solorzano, updates us on the harvest along California’s Central Coast. The author of Devoured, Sophie Egan, discusses the factors that define our eating habits. Plus: Moruno’s baby eggplant rescoldo recipe and the final installment of Burned.
By Evan Kleiman • • 58m ListenPhoto: Camellia Tse
In this episode
6 storiesMaking isamadas with Chef Isa Fabro at Unit 120
After returning from a revelatory trip in the Philippines, Isa Fabro started making desserts in LA’s Far East Plaza that pay homage to her Pinay roots: rich flaky isamadas, coconut malas that mash up Hawaiian malasadas with Filipino karyokas, and halo-halo, or Filipino shaved ice.
Read the story12 minJonathan Gold eats kinilaw and pancit at LASA
We head to Chinatown to make isamadas with Chef Isa Fabro before tasting kinilaw and pancit with Jonathan Gold at LASA. The Grape Whisperer, Ruben Solorzano, updates us on the harvest along California’s Central Coast. The author of Devoured, Sophie Egan, discusses the factors that define our eating habits. Plus: Moruno’s baby eggplant rescoldo recipe and the final installment of Burned.
Read the story7 minThe Grape Whisperer
North of Los Angeles along California’s Central Coast, the grape harvest has begun. We phoned Ruben Solorzano , the man whom insiders call the “Grape Whisperer,” at Stolpman Vineyards in Los Olivos to get a report on this year’s crop.
Read the story5 minYou are what you eat
We head to Chinatown to make isamadas with Chef Isa Fabro before tasting kinilaw and pancit with Jonathan Gold at LASA. The Grape Whisperer, Ruben Solorzano, updates us on the harvest along California’s Central Coast. The author of Devoured, Sophie Egan, discusses the factors that define our eating habits. Plus: Moruno’s baby eggplant rescoldo recipe and the final installment of Burned.
Read the story7 minBaby eggplant rescoldo
Eggplants are in season now in our neck of the woods. In this week’s Market Report, Noah Schaner shares tips for how to grow the nightshade on his family farm in Valley Center, Calif. Then Chef Chris Feldmeier has pointers for cooking different kinds of eggplant at his restaurant, Moruno .
Read the story8 minBurned: Rape, sexual assault and trafficking in LA's restaurant industry
If you’ve been listening to the show this month, you’ve heard KCRW’s deep dive into wage theft, injuries and retaliation at restaurants throughout LA.
Read the story16 min
