Viet cooking made simple, Ritz & Escoffier, and goat cheese

Hosted by Evan Kleiman Feb. 16, 2019 Food & Drink

Vietnamese Pho Noodle Soup. Photo credit: Marco Verch, via Flickr

Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying. Plus: the story of the Savoy Hotel and how it gave rise to the modern luxury hotels like the NoMad, where Patricia Escárcega recently dined.

From this Episode:

Vietnamese cooking expert Andrea Nguyen goes simple

Andrea Nguyen is a James Beard-winning cookbook author and a trusted authority on making Vietnamese classics at home, like pho and banh mi.

14 min

Food creates common ground

What we eat, and how we do it, binds humans across wildly different geographies and cultures. Lucky Peach co-founder Chris Ying is a firm believer that food shows us...

13 min

Ritz, Escoffier, and the rise of the luxury hotel

T ravel back in time to London, just before the turn of the 20th century. It’s the Belle Epoque, and World War I hasn’t happened yet.

13 min

Patricia Escárcega visits the NoMad Hotel in DTLA

In early 2018, the NoMad Hotel opened its doors in downtown Los Angeles to much fanfare. The luxury hotel is the product of a famed partnership between chef Daniel Humm...

8 min

Market Report: Goat Cheese

Laura visits with Native chef and partner Nyesha Arrington , who’s shopping for goat cheese from Drake Family Farms in Ontario—one of the last dairy farms in...

9 min