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Green Bell Pepper with Steve Samson of Rossoblu
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Chef Steve Samson hosts Winston and David at his restaurant Rossoblu in downtown LA this week to discuss the green bell pepper, the unripened, bitter version of it’s more brightly flavored primary color brethren. From the dining room, the three of them discuss Steve’s background, his Bologna inspired menu and how Rossoblu highlights his LA roots. For Hot Tastes, Winston posits that store-bought pot pies should only be made in an oven while David thinks that the perfect shape for a slice of pizza is a square. For the tasting, a raw pepper and smoked one, green pepper jerky and a green pepper hummus are all served up.
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