Whitney Flood is chef and proprietor of new Culver City restaurant Muddy Leek. After working in restaurants in New York and Big Sur, he and his wife, Julie Retzlaff, started Bon Mélange Catering in Los Angeles -- known for its farm-to-table focus and Flood's affinity for unusual pairings and game meats -- for events including weddings and underground pop-up dinners. Now the two together run Muddy Leek, the name an ode to the seasonal ingredients on their market-driven menu.
What’s coming up next on your menu? Artichokes are popping into season, I like to make a goat cheese soufflé and stuff it into the artichoke -- people usually dig it, especially when I add some winter black truffles to it! Also the radishes are so fresh and spicy right now, we have been making different fermented condiments with them, especially the beautiful watermelon radishes from Weiser Farms!
Latest ingredient obsession? Green garlic -- it has such a mild garlic flavor and a whole lot of earthiness, it reminds me that spring is just around the corner.
What restaurant do you find yourself going to again and again? Sugarfish -- I love sushi, the rice is so airy and the perfect temperature, the fish is ice cold and creamy. I just go and get the tasting menu -- usually don’t even use the soy sauce. I also like Tar and Roses in Santa Monica, great service, we sit the bar and order the small plates on the menu.