September 20
We're taking a look at the ground breaking culinary revolution that blasted onto the scene in the 1970's, sending foodies of that era into fits of rapture. It was called California Cuisine and it was so new, so hot, and so chic. Our guest, California chef Jeremiah Tower, was front and center in the movement that put fresh-from-the-field, locally grown food onto restaurant dinner plates and, ultimately, our tables at home. His new book, California Dish is a memoir of that moment in time. Lynne did some reminiscing herself and came up with her homage to California Cuisine: Garlic Bread, Green Bean and Tomato Salad.
The Sterns are eating brisket and trying to ignore the glaring bulldog at Sugar's in Velarde, New Mexico.
Cheesemonger Steve Jenkins has a curious diner's guide to sheep cheese, and Lynne shares a favorite recipe for Wilted Greens and Sheep Cheese Bruschetta.
Chinese food expert Bik Ng leads reporter Scott Haas into the world of dim sum, and we'll hear the story of how Arnie, the Doughnut took charge of his life.
http://splendidtable.publicradio.org/rafiles/030920/030920_splendidtable.ram
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