Good Food
Evan Funke, Musso & Frank’s 100th, Redzepi adventures
For chef Evan Funke of Felix Trattoria, hand-rolling pasta is a high calling. Esquire’s Jeff Gordinier dishes on his travels with Rene Redzepi. Musso and Frank celebrates 100 years of serving Tinseltown’s legends.
By Evan Kleiman • • 56m ListenFor chef Evan Funke of Felix Trattoria, hand-rolling pasta is a high calling. Esquire’s Jeff Gordinier dishes on his travels with Rene Redzepi. Musso and Frank celebrates 100 years of serving Tinseltown’s legends. Plus: exploring the wealth of Asian produce at the Alhambra Farmers Market.
In this episode
5 storiesFelix’s Evan Funke unveils his pasta-making techniques
For Evan Funke , “F\*\*\* your pasta machine” has become something of a rallying cry. At Felix Trattoria in Venice, the bearded chef is focused on showcasing the Italian traditions of rolling fresh sheets of pasta, by hand.
Read the story13 minAround the world with Rene Redzepi
Say you’re a food writer -- if the world's greatest chef asks to get coffee, would you say no? Well, maybe if you’re Esquire editor Jeff Gordinier . Eventually he agreed to the unusual request, from chef Rene Redzepi of Noma fame.
Read the story19 minMarket Report: Exploring the Alhambra Farmers Market
This week the Market Report ventures out to the San Gabriel Valley—namely the Alhambra Farmers Market , which has long been a treasure trove of fresh Asian produce.
Read the story8 minFor 100 years, Musso and Frank has been a Hollywood lodestar
Stiff martinis, red uniformed waiters, and Welsh rarebit. Sit in a mahogany booth at Musso & Frank Grill on Hollywood Boulevard, and you’ll be teleported to a bygone era of Tinseltown.
Read the story9 minAt Casa Diaz, Guadalajaran classics and homestyle cooking abound
LA Times writer Gustavo Arellano recently visited Casa Diaz Mexican Kitchen in Mira Loma, which specializes in the cuisine of Guadalajara, Jalisco.
Read the story7 min
