Good Food
Hand-Pulled Noodles; Stovetop Smoking; Boutique Diet Sodas; Italian Wine
We head back to Monterey Park to taste noodles pulled by hand in front of our eyes with restaurant-finder Carl Chu. Then Christopher Styler tells us how to smoke foods on the stovetop. Is there any reason to drink boutique diet sodas? Soda King Danny Ginsberg will reveal the answer. Juliette Rossant defines a "super chef" and George Cossette, owner of Silverlake Wines introduces us to two obscure Italian varietals.
By Evan Kleiman • • 1h 0m ListenThis Fall Evan is taking a group to Tuscany where they'll eat and drink and tour small food producers. To find out more, email Evan at italy@angelicaffe.com.
Carl Chu is the author of Chinese Food Finder published by Crossbridge Press. Carl Chu spoke about:
Mulan Noodles at 2020 Hacienda Boulevard in Hacienda Heights, and its new location at 301 North Garfield Boulevard (Unit B) in Monterey Park. The restaurant, which is open every day from 11am, specializes in hand-pulled noodles.
Chris Styler is the author of Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker, published by Morrow.
Danny Ginsberg is a soda pop sommelier and runs the soda distribution service Soda King. He also supplies Beverages and More, which has a new store in the West Hollywood Gateway Complex at the corner of Santa Monica and La Brea. Danny spoke about diet sodas, including:
Terra Soda Orange Cream *Zero Carbs*, sweetened with stevia
EBeDee Safari Mist:
Pear and Lychee flavor and
George Cossette is the owner of Silverlake Wine (323.662.9024) at 2395 Glendale Boulevard in Los Angeles. On Sunday, August 29 (11am-8pm), Silverlake Wine will host a fundraiser for the Leukemia and Lymphoma Society. There's not admission charge. Tastings--featuring cult favorites as Turley, Flowers and Gaja--will take place throughout the day and begin at $3. There will also be a raffle of two $100 gift certificates to Campanile Restaurant.
George spoke about:
Giuncheo's 2002 Rivera Ligure di Ponente, a Vermentino varietal
This briny white gives off a lot of fruit perfume, from scents of tangerine to riper nectarine and apricot. It's long and lean, a brisk partner for anything from the raw bar. Under $40
Martilde's 1994 "Zaffo" Oltrep--- Pavese Bonarda
Juliette Rossant is author of Super Chef: The Making of the Great Modern Restaurant Empires
