Good Food
Black Truffles; Fondant; Cocktails on Tap
Fondant, most commonly seen on wedding cakes, is more complicated than it seems. Could your next cocktail come from a keg? Plus, how to make the most of truffle season.
By Evan Kleiman • • 57m ListenCould your next martini come from a tap? Sang Yoon, who popularized wine on tap, is now tinkering with making craft cocktails in large batches. Cookbook author Patricia Wells offers tips on how to make the most of expensive black truffles. Duff Goldman of Charm City Cakes admits to hating the taste of fondant, but loves what the marshmallow-like frosting does to his creative cakes. Remember Four Loko? It’s back in the news and Michele Simon is here to explain why. Robert Elofson gives us a look at what will happen to the salmon population in Washington State when two dams are removed. Plus, Jonathan Gold and Gustavo Arellano are here with restaurant suggestions that are not to be missed.
In this episode
9 storiesThe World's Most Prized Citrus Hits Santa Monica
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.
Read the story4 minMaking the Most of Fresh Truffles
Patricia Wells is a prolific cookbook author and cooking instructor. Her latest cookbook is Simply Truffles : Recipes and Stories that Capture the Essence of the Black Diamond. In order to make the most of fresh truffles she recommends making truffle butter and truffle salt.
Read the story7 minCalifornia Truffles
David West is the owner of Clearwater Farms. He will have both white and black California truffles at the downtown Santa Monica Farmers' Market on Wednesday and Saturdays and the Hollywood Farmers' Market on Sundays until the end of February, and possibly into early March.
Read the story4 minThe Best Spring Rolls in Orange County
Gustavo Arellano is the editor of the OC Weekly . This week he visits Dat Thành in Little Saigon in Westminster. He raves about the nem nuong cuon, or barbecue pork sausage spring rolls, and the com tam, or broken rice dishes.
Read the story6 minThe Ace of Cakes Talks Fondant
Duff Goldman is the owner of Charm City Cakes . He discusses why he needs fondant to create his imaginative cakes and why he doesn't like to eat it. Check out the Charm City Cakes gallery of cakes . Each one is covered with fondant.
Read the story8 minBeer, Wine and Cocktails on Tap
Sang Yoon is the owner of Father's Office and Lukshon . He opened the first Father's Office location in Santa Monica 12 years ago this month. Yoon was a pioneer in bringing craft beer to Los Angeles and one of the first restaurateurs to serve wine on tap.
Read the story9 minFour Loko Makes Headlines...Again
Michele Simon is a public health lawyer who focuses on the food industry and food policy. She is also president of Eat Drink Politics , an industry watchdog consulting firm. Her 2007 report on alcoholic energy drinks led to a federal ban on brands like Four Loko adding caffeine to their beverages.
Read the story8 minDate Night in Koreatown
Jonathan Gold visits LáOn in Koreatown. He describes the dishes as a modern interpretation of Korean food, similar to tapas. His favorite dishes are the beef tartare, the seven wrap, and the jeon with either fish or vegetables.
Read the story5 minSalmon Win in the Elwha River Dam Removal
Robert Elofson is the Director of River Restoration for the Lower Elwha Klallam Tribe . The Elwha River in Washington State has been dammed for over a century.
Read the story6 min
