Good Food
Vegan Lox, Mastering Pasta, Charles Phan Remembers Leaving Vietnam
On the forty year anniversary of the the end of the Vietnam War, we revisit Charles Phan's personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Philly's Marc Vetri talks to us about his love of pasta and Barry Estabrook explores the history of the American hog.
By Evan Kleiman • • 57m ListenOn the forty year anniversary of the the end of the Vietnam War, we revisit Charles Phan’s personal journey, from leaving Vietnam in 1975 to opening The Slanted Door twenty years later. Plus, Philly’s Marc Vetri talks to us about his love of pasta and Barry Estabrook explores the history of the American hog.
Photo: Ed Anderson
In this episode
6 storiesCharles Phan and the Story of The Slanted Door
This week marks the 45th anniversary of the fall of Saigon and the end of the Vietnam War. Charles Phan is the chef and owner at The Slanted Door in San Francisco. He shares his story of his family leaving Vietnam on April 30, 1975. Music: “Fish Sauce” by Shawn Lee & Clutchy Hopkins
Read the story14 minMastering Pasta with Marc Vetri
Marc Vetri is the James Beard award winning chef and owner of seven restaurants in the Philadelphia area including his namesake, Vetri. His new book is Mastering Pasta . Find a recipe for his Spaghetti with Pepper Ragu on the Good Food blog. Music: “So High” by Tom Maxwell
Read the story9 minA Short History of American Hogs
Barry Estabrook is a two-time James Beard Award-winning food writer. In his new book, Pig Tales: An Omnivore's Quest for Sustainable Meat , he details the history of the pig in America. Music: “Nage Libre” by Herve Roy
Read the story10 minVegan Lox
Tal Ronnen is the chef-owner of Crossroads , where he serves vegan lox on his brunch menu. His version of lox are made with smoked carrots and seasoned with nori to mimic the flavor of smoked salmon. Music: “Tema in Hifi” by Modern Sounds from Italy
Read the story8 minMarket Report
This week Murray Family Farms is back at the Santa Monica Farmers' Market with Brooks cherries, white peaches and yellow nectarines. Owner Steve Murray says his cherry crop is about 10% of normal due to water shortages and extreme heat.
Read the story7 minJonathan Gold Reviews Cadet
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Cadet , Kris Tominaga's French-inspired restaurant in Santa Monica. He recommends the rabbit boulettes, braised fava bean tartine, smoked mussel tartine, ember roasted carrots and the French 76 cocktail.
Read the story7 min
