Good Food
Goat Cheese Chocolate; Nicotine Ice Cream; Mother’s Milk Bank
We get to know Alain Giraud’s Anisette Brasserie, sample goat cheese chocolate and nicotine ice cream. We learn about Mother’s Milk Bank, Russian River Brewing Co and French dining etiquette. Plus, we cook up offal and get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenJonathan Gold takes on Alain Giraud’s Anisette Brasserie, while confectioner Betsy Schoettlin makes goat cheese chocolates. Pauline Sakamoto collects and distributes donated breast milk; Vinnie Cilurzo makes Russian River Brewing’s barrel-aged beers and Eddie Lin scoops up nicotine ice cream. Plus, Patricia Wells discusses French dining etiquette, Steven Fineberg cooks offal and Laura Avery has a fresh Market Report.
In this episode
8 storiesThe Market Report
Laura Avery chats with chef Mark Gold, three-star Los Angeles Times Food section chef and former chef of Leatherby's Cafe Rouge in Orange County and Cafe Pinot.
Read the story8 minAnisette Brasserie
Pulitzer Prize-winning restaurant critic Jonathan Gold takes us to chef Alain Giraud's new French eatery, Anisette Brasserie located in the Clock Tower building in Santa Monica. Gold is a columnist for the LA Weekly . Anisette Brasserie 225 Santa Monica Blvd Santa Monica, CA 90401 310-395-3200 Music break: FBI by The Shadows
Read the story6 minGoat Cheese Chocolate
Artisan chocolatier Betsy Schoettlin combines exotic and unusual flavors with chocolate. Some of her more intriguing confections include goat cheese truffles, Kalamata olive truffles, prune filled with Irish whisky and chipotle marshmallow smores. Betsy’s Goat Cheese Truffles This recipe is for a small-sized batch.
Read the story7 minMother's Milk Bank
Pauline Sakamoto, executive director of Mother's Milk Bank of California , collects and distributes excess breast milk for infants born with health problems and others in need. This organization is part of The Human Milk Banking Association of North America , which has locations throughout the United States and Canada.
Read the story5 minRussian River Brewing Company
Owner and award-winning brewer Vinnie Cilurzo makes barrel-aged beer at Russian River Brewing Company in Santa Rosa, California.
Read the story9 minScoops
Food adventurer and Deep End Dining blogger Eddie Lin samples incredible and unusual ice cream flavors at Scoops, near Los Angeles City College. Some of the flavors are brown bread ice cream and nicotine ice cream, as well as vegan ice cream.
Read the story7 minFrench Dining Etiquette
Paris-based food writer Patricia Wells talks about French dining etiquette, such as the rules for seating and serving as well as the Orange Juice rule. She and her husband, Walter, recently wrote a book called We've Always Had Paris...and Provence : A Scrapbook of Our Life in France. Music break: Goin' Home by Ole Jensen and His Music
Read the story7 minCooking Offal
Local Forage co-editor Steven Fineberg shows us how to cook offal, the internal organs and entrails of a butchered animal. One of his favorite dishes is chopped liver.
Read the story8 min
