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Breadbar debuts 'Jam Session'; new cooking school opens in Newport Beach

August 19, 2008 |  4:54 pm

Peach_2Breadbar will hold its first annual "Jam Session" on Saturday, Sept. 13, at the bakery's West 3rd Street location in L.A. At the class taught by executive chef Rogelio Marhx, fresh fruit, herbs, flowers and vegetables from farmers markets will all get turned into preserves, jams and marmalades. After class, it's an hourlong tea party with Breadbar's pastries, scones and muffins. There's no fee, but space is limited to 30 participants. RSVP to events@breadbar.net.

Meanwhile, wondering what to cook for a Sephardic Rosh Hashana? Or for a Moroccan dinner party? Mélange cooking school has opened in Newport Beach and is offering classes such as, well, "Sephardic Rosh Hashana" (learn to make peppercorn-crusted roasted leg of lamb with pomegranate sauce; chicken braised with cinnamon, lavender and saffron; and wheatberry salad with apple and mint), "Kasbah Cooking" (lamb tagine with caramelized baby onions and quince; warm spinach salad with preserved lemons and olives; dates stuffed with almonds and pistachios) and "Savory and Sweet Tarts" (eggplant and goat cheese tart; Normandy apple and cream tart with Calvados whipped cream; dark chocolate and pear tart with crème fraîche).   

Breadbar, 8718 W. 3rd St., Los Angeles, (310) 205-0124. Mélange, 1011 Camelback Drive, Newport Beach, (949) 812-8162.

— Betty Hallock

Photo of farmers market peaches by Robert Lachman/Los Angeles Times

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