Summary: Chef Ludo Lefebvre talks about a warm asparagus salad with foie gras ice cream that helped him find his way. Then Chef Alon Shaya takes us through the modern Israeli fare on his menu at Shaya, and bar owner Martin Cate schools us on the cult of tiki. We close out the show with journalist Larry Olmsted breaking down the differences between real and fake foods. Plus, we're all about heirloom grains at the farmers' market.
