Good Food
The Origins of Tuna Tartare, Basque Style Wines, Fresh Udon
Did you know that tuna tartare was invented in Los Angeles? Plus, a new udon restaurant in Little Tokyo is wowing diners with fresh, made-to-order noodles.
By Evan Kleiman • • 27m ListenAn udon restaurant is making waves in Little Tokyo by serving handmade, cooked to order, udon noodles. Jonathan Gold describes how the noodles are kneaded, rolled and cut. As Chaya Brasserie celebrates 30 years in Los Angeles, CEO Yuta Tsunoda stops by to talk about his family's 362-year-old restaurant in Japan and why his father chose to move to LA. Good Food's wine guru, Stacie Hunt, finds Basque-style wines in Spain and in Oregon. Plus, Laura Avery interviews raw-chef Matthew Kenney about figs and Jessica Kamper of Shanley Farms returns to the market with their finger limes.
In this episode
4 storiesMarket Report
Matthew Kenney is the executive chef and owner of Matthew Kenney's M.A.K.E. and the director of Matthew Kenny Culinary, both located at Santa Monica Place. Jessica Kamper sells finger limes from Shanley Farms at the Wednesday Santa Monica Farmers' Market. She enjoy squeezing the citrus pearls into a quinoa salad.
Read the story7 minUdon Made to Order in Little Tokyo
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Marugame Monzo, a restaurant specializing in handmade, cooked-to-order udon noodles.
Read the story6 minBasque-Style Wines in Spain and Oregon
Stacie Hunt selects two wines for her Fall 2013 "Stacie's Selects" wine package. Her selections celebrate the Basque influence in wines from both Spain and Oregon.
Read the story7 minChaya Celebrates 30 Years in Los Angeles
Did you know that tuna tartare was actually invented at Chaya Brasserie in Beverly Hills? Today, chef Shigefumi Tachibe's knife is encased in glass at the Smithsonian Museum to commemorate the iconic dish.
Read the story6 min
