Good Food
Road Trip to Bakersfield; Grant Achatz; Cassoulet
This week on Good Food, host Evan Kleiman talks with acclaimed chef Grant Achatz of Alinea about his bout with tongue cancer and his plans to sell tickets to his new restaurant.
By Evan Kleiman • • 58m ListenWhat happens with an award-winning chef gets tongue cancer and loses his sense of taste? Find out when Good Food host Evan Kleiman talks to Grant Achatz of the acclaimed restaurant Alinea. We'll go on a road trip to Bakersfield with Jonathan Gold. Laurent Quenioux of Bistro LQ and Vertical Wine Bistro tells us how to make cassoulet. We'll learn how to make kimchi with Eddie Lin. And Luisa del Giudice tells us about the Communal Tables Festival honoring the Watts Towers. Plus fermentation guru Sandor Katz dispels the myths of bacteria in our food. And Chef DJ Olsen shares a recipe for potato tart.
In this episode
7 storiesMarket Report
Chef DJ Olsen is always at the Santa Monica farmers market. He's the chef at Lou, the wine bar on Vine (724 Vine St.). He's using the huge variety of potatoes in many different dishes, including roasted, smashed and in a potato tart. The recipe for his potato tart is here .
Read the story7 minGrant Achatz
Grant Achatz is the award-winning chef of Alinea in Chicago. He trained under noted chefs Thomas Keller and Ferran Adria. His new book, Life on the Line , is an account of his career and his battle with tongue cancer. Grant's new restaurant is to be called Next, for which he will sell tickets .
Read the story14 minCassoulet
Laurent Quenioux is the chef at Bistro LQ ( 8009 Beverly Blvd.) and Vertical Wine Bistro ( 70 North Raymond Ave., Pasadena) where he makes cassoulet every Sunday night. His recipe for the French meat and beans dish is here . He likes to pair cassoulet with Madiran and Cahors .
Read the story7 minFermentation Revolution
Sandor Katz is a self-described "fermentation fetishist." His book is Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods . His website, Wild Fermentation , is an incredible resource for anyone interested in fermenting foods. See his instructional video for fermenting vegetables here .
Read the story7 minRoad Trip to Bakersfield
This week, Jonathan Gold takes us on a road trip to Bakersfield . Jonathan is the Pulitzer Prize-winning food writer for the LA Weekly . He likes to eat family style at The Noriega Hotel , sip Picon Punch at the Pyrenees, have ice cream at Dewar's, and Italian-American fare at Luigi's.
Read the story7 minMaking Kimchi at Home
Eddie Lin writes the blog Deep End Dining and he is a frequent contributor to Good Food. This week he learns how to make kimchi from Chef E.J. Jeong of Cham Bistro . Pictures of his experience are on his blog . Watch how a Korean grandmother makes kimchi here .
Read the story7 minCommunal Tables
The Watts Towers were created by artist Sabato Rodia. The Watts Towers Common Ground Initiative supports the towers as a cultural landmark. They are honoring the towers and the initiative with a festival: The St. Joseph's Communal Tables on March 18-20.
Read the story7 min
