Good Food
The Market Report
Laura Avery chats with Evan Funke, who is the Executive Chef at Rustic Canyon Wine Bar on Wilshire Blvd in Santa Monica. He is taking fresh Fuyu persimmons (the tomato-looking type that can be eaten hard), combining them with fennel and apple to make a composed salad.
By Evan Kleiman • • 1 min readLaura Avery chats with Evan Funke, who is the Executive Chef at Rustic Canyon Wine Bar on Wilshire Blvd in Santa Monica. He is taking fresh Fuyu persimmons (the tomato-looking type that can be eaten hard), combining them with fennel and apple to make a composed salad. All items are shaved thinly on a Mandoline. He dresses this composed salad with a Meyer lemon vinaigrette.
Lemon Vinaigrette
Recipe courtesy of Epicurious, July 2007
David Karp, The Fruit Detective, travels the world in search of obscure citrus varieties with high flavor. He shows us the Buddha's hand citron, a pulpless and seedless, many tentacled citrus fruit that is more of a flower than a food.
Music break: Plasticine Plugs by Windmill
