Good Food

Market Report

Benjamin Bailly is the chef at Fraiche in Culver City. He is making a loup de mer, a Mediterranean seabass dish with sunchokes, crosnes, salsifi and mushrooms. The recipe is here .

By Evan Kleiman • May 12, 2014 • 1 min read

Benjamin Bailly is the chef at Fraiche in Culver City. He is making a loup de mer, a Mediterranean seabass dish with sunchokes, crosnes, salsifi and mushrooms. The recipe is here.

Mud Creek Ranch has loads of citrus coming into the market, says farmer Robin Smith. The started their season with tangerines and coming in are the grapefruits and oranges.

Evan Kleiman
host 'Good Food'
Harriet Ells
Program Director for Talk
Bob Carlson
host and producer, 'UnFictional'
Gillian Ferguson
Supervising Producer, Good Food

Culture

Food & Drink

Good Food

Market Report

Benjamin Bailly is the chef at Fraiche in Culver City. He is making a loup de mer, a Mediterranean seabass dish with sunchokes, crosnes, salsifi and mushrooms. The recipe is here .

Share

Good Food

Market Report

Benjamin Bailly is the chef at Fraiche in Culver City. He is making a loup de mer, a Mediterranean seabass dish with sunchokes, crosnes, salsifi and mushrooms. The recipe is here .

Share