Good Food
Food at Coachella; Barrel Aged Cocktails; Crawfish Boil
Discover where and what to eat and drink at Coachella this year. What barrel aging can do to the flavor of a cocktail, and how to host a New Orleans-style crawfish boil.
By Evan Kleiman • • 1h 0m ListenAre you going to Coachella? Jeff Miller of Thrillist guides us through the food and drink at this year's festival. Chef Rusty Hamlin is no stranger to the connection of music and food. He's the executive chef for the Zac Brown Band and he's mastered the art of the 'Eat and Greet.' Steve Livigni, one of LA's leading mixologists, explains how barrel aging rounds out the flavor of certain cocktails. How much do you know about the incredible, edible egg? Jennifer Trainer Thompson gives us Chicken and Egg 101, and Brandon Boudet teaches us how to host a New Orleans-style crawfish boil. Plus, Jonathan Gold ventures to Sun Valley for one of the most comprehensive mole menus in town.
In this episode
7 storiesFood and Drink at Coachella
Jeff Miller is the LA editor of Thrillist. Also an avid eater and music fan, he shares his top picks for food at this year's Coachella .
Read the story1 minChicken and Egg 101
Jennifer Trainer Thompson 's latest book is The Fresh Egg Cookbook : From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard. Hear an outtake of their conversation and find a recipe for her Turkish Poached Eggs on the Good Food Blog .
Read the story1 minHow to Host a Crawfish Boil
Brandon Boudet is the chef and co-owner of Dominick's , Little Dom's and the soon to re-open Tom Bergin's . Every Saturday in May he hosts a crawfish boil on the patio of Dominick's. He even serves Snow Balls, New Orleans' classic version of shaved ice.
Read the story1 minBarrel Aged Cocktails
Steve Livigni is spearheading the cocktail program at Blue Cow , a new restaurant located in California Plaza in Downtown LA. He is experimenting with barrel aged cocktails at both Blue Cow and La Descarga.
Read the story1 minMole Heaven
Jonathan Gold visits Rocio's Mole De Los Dioses in Sun Valley. Rocio has over 10 types of mole on her menu. Jonathan recommends the mole sampler, the grasshopper soup, the Mole de Tequila Con Limon, the Manchamanteles, Enfrijoladas Oaxaquenas, and for dessert he recommends the Rompope Flan and Cherry Ice Cream with Toasted Grains.
Read the story1 minMarket Report
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. He discusses the Chandler variety of strawberry, which was the dominant variety grown in California in the 1980's.
Read the story1 minThe Art of the Eat and Greet
Chef Rusty Hamlin is the executive chef for the Zac Brown Band. He travels around the country with his kitchen-on-wheels -- nicknamed "Cookie" -- and feeds a select group of hungry fans before each concert. He calls his pre-concert meals "Eat and Greets." Music bed: As She Walks Away by the Zac Brown Band
Read the story1 min
