Good Food

The Flavor of the Forest: CJ Jacobson Cooks with Pine

CJ Jacobson is a Top Chef alum and chef at Girasol in Studio City. He is one of the major Los Angeles chefs who have brought foraging to the fore in LA cuisine. He tells Good Food how he's incorporated pine, juniper and rabbit's tobacco into his dishes.

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

CJ Jacobson is a Top Chef alum and chef at Girasol in Studio City. He is one of the major Los Angeles chefs who have brought foraging to the fore in LA cuisine. He tells Good Food how he's incorporated pine, juniper and rabbit's tobacco into his dishes.

Evan Kleiman
host 'Good Food'
Gillian Ferguson
Supervising Producer, Good Food
Laryl Garcia
Senior Director, Good Food
Sarah Rogozen
Associate Producer, Good Food

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Good Food

The Flavor of the Forest: CJ Jacobson Cooks with Pine

CJ Jacobson is a Top Chef alum and chef at Girasol in Studio City. He is one of the major Los Angeles chefs who have brought foraging to the fore in LA cuisine. He tells Good Food how he's incorporated pine, juniper and rabbit's tobacco into his dishes.

Share

Good Food

The Flavor of the Forest: CJ Jacobson Cooks with Pine

CJ Jacobson is a Top Chef alum and chef at Girasol in Studio City. He is one of the major Los Angeles chefs who have brought foraging to the fore in LA cuisine. He tells Good Food how he's incorporated pine, juniper and rabbit's tobacco into his dishes.

Share