Good Food
The Source Restaurant; Cooking for Michael Jackson; Burgers
Akasha Richmond dishes on what it was like to cook for Michael Jackson. Plus, a former member of the Source Family reminisces about the Source restaurant.
By Evan Kleiman • • 56m ListenHear Akasha Richmond's fascinating culinary journey from cooking at The Golden Temple with Yogi Bhajan and moving on to cook for Michael Jackson for 14 years before opening Akasha Restaurant. Damian Paul, a member of The Source Family and former manager of The Source Restaurant, discusses the food and the scene at the iconic 1960's organic restaurant on Sunset Boulevard. Jonathan Gold shares his experience eating with three Michelin-starred chefs from Hong Kong in the San Gabriel Valley. Bon Appetit's Adam Rapoport offers alternatives to the all-beef burger and chef Andy Ricker talks about the regional variations of lab, a signature dish in Thailand. Plus, Roxana Jullapat defines cream pie, silk pie and chiffon pie. At the market, Laura Avery talks to Alex Weiser about melons and Terranea's Michael Fiorelli shares a recipe for stone fruit and burrata salad with arugula pesto.
In this episode
7 storiesMarket Report
Alex Weiser is the farmer behind Weiser Family Farms . He grows roughly ten varieties of melons in addition to his many varieties of potatoes. He describes his table-workers at the farmers markets as "melon specialists." They know exactly when each melon will ripen.
Read the story7 minRevisiting The Source Restaurant
Damian Paul was the manager at The Source, an organic and natural foods restaurant on Sunset Boulevard that opened in the late 1960's. Owned by the enigmatic Jim Baker, The Source was also at the center of The Source Family , a cultural experiment of communal living.
Read the story8 minAkasha Richmond's Culinary Journey, from Yogi Bhajan to Michael Jackson
Akasha Richmond is the chef and owner of Akasha Restaurant in Culver City. Her unique culinary journey began with a job at the Golden Temple where she learned to cook from Yogi Bhajan. Michael Jackson frequented the Golden Temple and eventually asked Richmond to be his personal chef. She toured with Jackson during the height of his career.
Read the story9 minSilk Pies, Cream Pies and Chiffon Pies: What's the Difference?
Roxana Jullapat is the pastry chef and co-owner of Cooks County restaurant on Beverly Boulevard. Her favorite type of pie is a cream pie. She explains the differences between silk pies, cream pies and chiffon pies. Find a recipe for her Coconut Cream Pie with Peanut Butter Cookie Crumb Crust on the Good Food blog .
Read the story6 minJudging Greatness with Sweet and Sour Pork
Pulitzer Prize-winning LA Times writer Jonathan Gold recently took three Michelin-starred chefs from Hong Kong out to eat in the San Gabriel Valley. He took them to Sea Harbour, one of the best dim sum restaurants in Los Angeles, and was shocked when they ordered the sweet and sour pork.
Read the story8 minFive Alternatives to Beef Burgers
Adam Rapoport is the editor of Bon Appétit magazine which recently published The Grilling Book : The Definitive Guide from Bon Appetit. He offers suggestions for burgers that aren’t made with beef including turkey, chicken, fish, veggie and lamb. A recipe for Lamb Burgers with Moroccan Spices and Orange Salsa is on the Good Food blog .
Read the story8 minAndy Ricker of Pok Pok Explains Thai Laab
Andy Ricker is the chef and owner of the Pok Pok restaurant group in Portland and New York. He has a special fondness for laab, often described as "larb" on American menus, which is a Thai salad of finely minced meat.
Read the story9 min
