Good Food
The Art of Kaiseki, Lobster Economics, Best Brunches In LA
Wholesale lobster prices are at an all time low, so why are restaurants still charging high prices? Plus, Niki Nakayama showcases Japanese kaiseki dining in LA.
By Evan Kleiman • • 1h 0m ListenWholesale lobster prices are at an all time low, so why are restaurants still charging high prices? New Yorker financial writer James Surowiecki offers an explanation. Chef Niki Nakayama describes the art of kaiseki dining and chef Edward Lee talks about why fusion food is racist. Jonathan Gold details what he looks for in a savory pie and Gustavo Arellano takes us out for Middle Eastern pastries at Knafeh Cafe in Anaheim. Plus, Lesley Bargar Suter offers tips on where to find the best bottomless drinks, eggs Benedict and French toast in Los Angeles. At the market, Laura Avery talks to Ruben Mkrtchyan about his Uzbek melons and CJ Jacobson shops for peppers at Peacock Family Farms.
Banner image: Autumn mushrooms (eringi, maitake, shiitake, shimeji), Alaskan halibut, cress, onion powder shallot cream sauce and lotus root chip. Photo: Zen Sekizawa
In this episode
7 storiesMarket Report
Ruben Mkrtchyan is a melon farmer in Onyx, California. He grows Uzbek varieties of melons on a small farm near Lake Isabella. He says the melons need dry soil, hot days and cool nights. You can find his melons at the Wednesday Santa Monica Farmers' Market.
Read the story7 minThe Art of Kaiseki at n/naka
Niki Nakayama is the chef and owner of n/naka on Overland Avenue in Palms. There she practices the art of kaiseki which she learned while cooking at her family's ryokan in Japan.
Read the story8 minWhat Jonathan Gold Wants in a Pie
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. He will also be a judge at the 5th Annual Good Food Pie Contest . He discusses what he looks for in a savory pie and a cream pie. Music: "Genesis" by Grimes
Read the story8 minSmoke and Pickles
Edward Lee is the chef at 610 Magnolia and Milkwood in Louisville, Kentucky. His new book is Smoke & Pickles . Find a recipe for his Chess Pie with Blackened Pineapple Salsa on the Good Food blog .
Read the story9 minLobster Economics
James Surowiecki is a staff writer at the New Yorker, where he writes The Financial Page. We were intrigued to speak to him after reading his article, " Clawback ." Music: "Just Fine" (Treat 'Em Right) Remix by Mary J Blige
Read the story9 minMiddle Eastern Treats in Anaheim
Gustavo Arellano is the editor of the OC Weekly . He is also a weekly contributor on KCRW and a frequent guest on Good Food. He reviews Knafeh Cafe in Anaheim which is known for baklava, maamoul, knafeh and Turkish coffee.
Read the story4 minThe Best of Brunch in Los Angeles
Lesley Bargar Suter is the dine editor for Los Angeles magazine. The Brunch Issue will hit stands next week.
Read the story11 min
