Good Food
Cooking in Tea, Charcuterie, Summer Brews, France's Best, Watermelon
Carl Chu takes us to Long Beach for a dishes cooked in tea. Then to noted A.O.C. restaurant with chef Suzanne Goin for the French cured meat tradition of charcuterie. Sang Yoon, owner of Father's Office beer bar, samples some summer brews for us. We talk with Paris cooking school student Louisa Chu about her recent adventures cooking in some of France's best restaurants. And a talk with the Test Kitchen director of Gourmet Magazine, Zanne Stewart. She's got two delicious ways to prepare watermelon.
By Evan Kleiman • • 1h 0m ListenRecipes and information from toda's Good Food:
For Angeli Caffe's Thursday night dinner menus, call 323-936-9086 or go to AngeliCaffe.com.
Carl Chu is the author of "Finding Chinese Food in Los Angeles: A Guide to Regional Chinese Cuisines, published by Crossbridge Publishing. He spoke about Cha for Tea which has two locations:
5720 E 7th St
Long Beach
562-668-5100
Recommended dishes include Basil Chicken (saut-ed chicken with basil and tea in the broth), Curry Chicken (made with jasmine tea leaves), boba, mango shaved ice, and seasonal teas.
Suzanne Goin is the chef/owner of Lucques (8474 Melrose Ave, West Hollywood, 323-655-6277) and A.O.C. restaurants. A.O.C. (8022 W Third St, Los Angeles; 323-653-6359) has picnic baskets for Hollywood Bowl.
Sang Yoon is the owner of Father's Office bar, located at 1018 Montana Ave, Santa Monica (310-393-2337). The beers Sang spoke about are:
