Good Food
Thanksgiving with Mark Peel; Adopt-a-Turkey; Hay Bales
While chef Mark Peel prepares Thanksgiving dinner at Campanile, food historian Kathleen Curtin reveals what the pilgrims were really eating that historic day and Roberto Rogness offers wines to kick off our holiday table. Tricia Ritterbusch suggests we adopt a turkey of our very own, and Abby Dodge has some make-ahead hors d'ouevres which will fit the bill. Jonathan Gold starts the day with a Northern Chinese breakfast of champions and Jonathan Gates shares his friendly family farm with us.
By Evan Kleiman • • 1h 0m ListenWhile chef Mark Peel prepares Thanksgiving dinner at Campanile, food historian Kathleen Curtin reveals what the pilgrims were really eating that historic day and Roberto Rogness offers wines to kick off our holiday table. Tricia Ritterbusch suggests we adopt a turkey of our very own, and Abby Dodge has some make-ahead hors d'ouevres which will fit the bill. Jonathan Gold starts the day with a Northern Chinese breakfast of champions and Jonathan Gates shares his friendly family farm with us.
In this episode
8 storiesBrussels Sprouts - Learn to Love Them
Laura Avery speaks to Jean Francois Meteigner, of La Cachette restaurant about market shopping for Thanksgiving. Jean Francois tells how to prepare chestnuts. La Cachette, (310) 470-4992, 10506 Little Santa Monica Blvd. @ Thayer, Los Angeles, CA 90025.
Read the story7 minThanksgiving Wines
Robert Rogness, General Manager of Wine Expo --2933 Santa Monica Blvd. Santa Monica CA 90404 (310) 828-4428 -- tells us which wines we can drink with our Thanksgiving dinner and which wines we should avoid.
Read the story5 minThe First Thanksgiving
Food historian Kathleen Curtin speaks about the original Thanksgiving. She works for Plimoth Plantation and her book is Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie.
Read the story7 minLittle Bites Before the Big Meal
Abby Dodge, contributing editor of Fine Cooking magazine and author of The Weekend Baker , shares some holiday make-ahead hors d’oeuvres ideas. (Recipes to come soon.) Music Break: Autumn Leaves - Les Baxter
Read the story6 minDon't Eat the Turkey - Adopt It
Tricia Ritterbusch, of Farm Sanctuary , comes by to give us a fresh perspective on the holiday. Farm Sanctuary rescues turkeys and organizes a holiday dinner where the turkeys are the guests of honor, not the main course. Rescued turkeys enjoy a holiday dinner of squash, pumpkin pie, and cranberries.
Read the story6 minJon Gold - Chinese Breakfast
photo courtesy of Anne Fishbein Jonathan Gold of LA Weekly shares his experience of eating Northern Chinese breakfast. Noodle House, 46 W. Las Tunas Dr., Arcadia, (626) 821-2088. Open Tues.–Sun. 7 a.m.–9 p.m. No alcohol. Cash only. Lunch for two, food only, $11–$20.
Read the story5 minSweet, Kind Cows
Jonathan Gates' family is the third generation living on a certified organic dairy farm in Vermont called Howmars Farm. He farms with his wife Karen, sons Benjamin, Justin, and Noah, and his parents Howard and Mary. He supplies milk that goes into Stonyfield Farm yogurts and smoothies, among other things.
Read the story7 minMark Peel Does the Meel
Mark Peel, chef/owner of Campanile restaurant, spoke with us about his Thanksgiving menu. He told us that he brines the breast and legs separately; he then roasts the breast and braises the legs. To make dinner reservations at Campanile, call 323-938-1447. Campanile, 624 South La Brea Avenue, Los Angeles, CA 90036.
Read the story6 min
