we AngelEnos are a little spoiled when it comes to our vast culinary landscape. We embrace food as both nourishment and art.

No one celebrates our city’s sprawling food culture better than famed food critic Jonathan Gold. This week we are celebrating the release of the foodie documentary “City of Gold” with Out Of The Box Collective, in a beyond creative way. Grab the recipes inspired by the places Jonathan Gold visits in the documentary and enter for a chance to win “City of Gold” tickets. See all the details below…

We’re celebrating the upcoming release of the documentary “City of Gold” about the culinary landscape of Los Angeles as seen through the eyes of Jonathan Gold. Gold is our favorite Pulitzer Prize-winning culinary geographer; he’s redefined the art of the meal and the joy of food criticism. Throughout his tenure at the Los Angeles Times, LA Weekly and Gourmet, along with his contributions to KCRW’s Good Food, Gold has exposed Los Angeles food lovers to local jewels — the many exquisite kitchens and restaurants that are often tucked away, off the beaten path, where master chefs turn their cuisine into culinary feasts as well as a cultural events. As Gold’s writings transport us, director Laura Gabbert brings his palate to life. Her Sundance-selected documentary “City of Gold” is a gastronomic treat and travelogue. It tracks Jonathan Gold as he combs through colorful neighborhoods in his green pickup truck, sniffing out his next strip-mall discovery – Oaxacan grasshopper soup, hand-cut tonkotsu ramen, and a particularly unctuous pad see ew.

Our City of Gold Box puts the pickup truck at your fingertips as it reaches for the critic’s most cherished, authentic and ethnic food discoveries. You’ll enjoy recipes and ingredients to cook black bean soup with coriander cream with an oaxacan mole sauce from Guelaguetza, Roy Choi’s Kogi dogs, pad thai with a sauce from Ayara Thai, a Szechuan rice bowl, and Ludo Lefebre’s roasted carrot salad (recipe below).

The City of Gold Box:

What's in the box?

Your box will contain special ingredients that let you bring the rich culinary scene of Los Angeles into your kitchen – and it features recipes from the chefs and restaurants celebrated in this film.

All the ingredients you’ll need to prepare five delicious multi-cultural meals inspired by the documentary. With this box you can create feasts of Thai, Mexican, French, Szechuan and Korean cuisine.

LUDO LEFEBRE’s Roasted Carrot Salad


For the carrots:
½ tsp ground cumin
2 bunches small multi-colored farmers market carrots, approximately 5 inches in length, scrubbed clean and tops trimmed
1 bay leaf (fresh, scored)
1 head garlic, cut in half
5 to 7 sprigs fresh thyme
⅓ cup extra-virgin olive oil
kosher salt and freshly ground black pepper to taste

For the blood-orange vinaigrette:
2 blood oranges, juiced
1 Tbsp white vinegar
1 Tbsp granulated sugar
½ tsp kosher salt
⅓ cup extra-virgin olive oil

For the cumin crème fraîche:
1 cup crème fraîche
1 Tbsp fresh lemon juice
2 tsp ground cumin
pinch kosher salt

For the salad:
½ small red onion, thinly sliced
1 Tbsp roughly chopped roasted almonds (optional)
2 blood oranges, cut into supremes
1 Tbsp finely chopped fresh cilantro
kosher salt or fleur de sel


Preheat oven to 400 F. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.

Place carrots, bay leaf, split head of garlic, thyme and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.

Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.

Remove carrots from oven, discard aromatics and set aside to cool.

Meanwhile, make the vinaigrette. Combine blood-orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.

Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.

Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the cilantro across the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.

Adapted from this recipe.

(All ingredients are included in the Large Real Food Box – except olive oil, cumin, salt, pepper, vinegar and sugar.)

Win “City of Gold” Tickets:


Sign up for our weekly newsletters on our blog at Out of the Box Collective and The Chalkboard Mag, and you’ll automatically be entered into our drawing for two complimentary movie tickets to City of Gold!

This giveaway closes on Monday, February 29th at 5 p.m. P.S.T.  Open to continental U.S. & Canada residents only (Quebec excluded). Winner will be chosen at random and announced by email.

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