Good Food
Hot Knives, Gobs, Jonathan Gold Goes Back in Time
Jonathan Gold takes us back in time to 1986. The duo known as the Hot Knives tells us how to make homemade condiments; plus, we find out what a Gob is...
By Evan Kleiman • • 57m ListenJohnathan Gold takes us back in time to Chef John Sedlar's first restaurant, Saint Estèphe. The Hot Knives tell us how to get corn syrup out of the pantry by making our own homemade condiments. We take a tour of the Washington, DC seaport with independent producer Christopher Johnson. Plus, Rex Ito explains the process of bluefin tuna ranching and Paul Greenberg tells us about sockeye salmon's uphill battle in Bristol Bay, Alaska. Architect Steve Jones gives us the latest news in restaurant design and Steven Gdula explains what a gob is.
Banner image by Christopher Johnson
In this episode
8 storiesMarket Report
DJ Olsen is the chef at Lou Wine Bar in Hollywood. Olsen's recipe for Grilled Sausage, Braised Greens and Peppers, Fried Herbed Polenta Cake and Salsa Verde is inspired by Maggie's Farm produce and poultry. The complete recipe is on the Good Food Blog . Olsen's farmer-inspired Monday night dinners will continue until October 10.
Read the story9 minTwo Hot Knives
Alex Brown and Evan George are known as the Hot Knives. Their latest cookbook, Salad Daze , includes a number of recipes for homemade condiments as well as delicious vegetarian fare.
Read the story6 minMaryland Crabs
Christopher Johnson comes to us from KCRW's Independent Producer Project . He's a native of the Washington, DC area and a big fan of Maryland Crabs simply seasoned with Old Bay.
Read the story9 minBlue Fin Tuna Meet the Ranch
Rex Ito is the President of Prime Time Seafood. He explains the difference between fish farming and fish ranching and tells us what exactly a bluefin tuna ranch looks like.
Read the story7 minSockeye Salmon's Uphill Battle
Paul Greenberg is the author of Four Fish and a frequent contributor to the New York Times. Greenberg recently visited Bristol Bay where the Sockeye Salmon population is fighting an uphill battle against the copper mining industry.
Read the story8 minGobba Gobba Hey!
Steven Gdula is the author of Gobba Gobba Hey , a cookbook devoted to his favorite childhood treat - the Gob. You can buy Gdula's Gobs here . Music break: "Pinhead" by the Ramones
Read the story6 minJonathan Gold Goes Back in Time
Jonathan Gold revisits Chef John Sedlar's first restaurant, Saint Estèphe. The 1986 menu of the now bygone Manhattan Beach restaurant is being offered at Rivera for the month of September.
Read the story8 minThe Latest Trends in Restaurant Design
Steven Jones is the principal and lead designer at SF Jones Architects in Marina del Rey, California. His latest restaurant project is MB Post in Manhattan Beach.
Read the story6 min
