Culinary Experience for a Cause at St. Joseph's Center

Once in a while, an opportunity to do good, eat well and give back presents itself. This weekend, multitasking karma-seekers can participate in St. Joseph's Center's Culinary Experience for a Cause cooking classes, where they'll learn how to make French pastries from Gourmandise Desserts owner Clemence Gossett.

The funds raised by the classes go directly to the 100% donor-supported St. Joseph's Culinary Training Program,  a nonprofit family services organization in Venice. The training program is dedicated to giving low-income, unemployed individuals a chance to make a career in the culinary world.

Pastry chef Gossett will be guiding guests through hands-on training to prep their pancreas for the holiday seeaon. Students will create desserts such as petits fours, mascarpone tortes and both almond-vanilla bean and chocolate-pistachio financiers — little cakes named for the Parisian bankers who historically favored them.

Thankfully, you don't have to be as monetarily situated as a Parisian banker, as the class costs a modest $85 per person or $150 per couple. The sweetest part? You can hand off 50% of the bill to your accountant. The fundraising classes are tax-deductible.

Read the full article on the Brand X blog>>

-- Krista Simmons

Photo: Strawberry tart made by Clemence Gossett. Credit: Courtesy of Gourmandise Desserts.

Just as persimmons are getting really good, an autumn preserves demo at Surfas

Now that we're squarely in fall, Saving the Season's Kevin West and Bettina Birch of Bee Green Farm return to Surfas on Saturday to conduct a demonstration on autumn preserves. The in-depth demo, starting at 11 a.m., will focus on fruits of the season (persimmons, apples) and comes in time to start thinking about your Thanksgiving table.

West and Birch will be making fresh persimmon butter (no canning required), spiced apple-persimmon chutney with Birch's own Fuyu persimmons and Arkansas Black apples, and something to liven your Thanksgiving dinner: not cranberry relish but cranberry jam with orange peel and candied ginger.

The demo is free, open to the public, and no reservations are necessary. West and Birch promise there will be an all-you-can-eat tasting to follow.

Surfas, 8777 Washington Blvd., Culver City.

-- Betty Hallock

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Photo: Fuyu persimmons. Credit: David Karp / Los Angeles Times

Hot pot! Workshops on making Japanese nabe

Share a hot pot, share the love. The Japanese believe that sharing a meal from a single pot forms closer relationships. Well, here's your chance to get in on the umami.

Food journalist Harris Salat (who co-wrote the recently published "Japanese Hot Pots: Comforting One-Pot Meals") and Japanese cookbook author Sonoko Sakai are teaming up to offer workshops next weekend on nabe, the hot pot dishes that are the soul food of Japanese cuisine.

The hands-on workshops feature three classic nabe: 1) mushroom hot pot, kinoko nabe, with a mixture of Japanese mushrooms such as shimeji, maitake and shiitake that are available at farmers markets -- maybe some nice porcinis or  trumpets; 2) salmon hot pot, ishikari nabe, a hearty fishermen's nabe from Hokkaido (Japan's northernmost main island), featuring a miso-based broth, salmon, onions, potatoes and more; and 3) sumo wrestler hot pot, chanko nabe (which means "father and child," symbolizing sumo togetherness), with chicken dumplings, fresh pork belly, tofu and a variety of vegetables, accented by zesty chiles and tangy yuzu. You'll learn fundamental Japanese kitchen skills including knife techniques, dashi and flavoring. Bring a good kitchen knife and an appetite.

Two workshops are scheduled, one on Nov. 14, the other on Nov. 15. Click here to register (scroll down the page to the "Add to Cart" button). The cost is $65 per person and each workshop is limited to 15 people.

-- Betty Hallock

Photo: Hot pot from "Japanese Hot Pots" by Harris Salat and Tadashi Ono

Classes start at Mozza 2 Go's Scuola di Pizza

Mozza co-owner Nancy Silverton and executive chef Matt Molina will start teaching cooking classes this week at Mozza 2 Go's Scuola di Pizza. The inaugural cooking class, "Thanksgiving in Panicale," will be held Thursday, with another session scheduled for next Thursday. Classes are limited to 12 people.

Students will prepare an Umbrian-American Thanksgiving dinner: panzanella with dried cranberries and bitter greens; tacchino alla porchetta; Brussels sprouts with prosciutto breadcrumbs; cipolline with thyme and sherry vinegar; and pumpkin and date crostata. Classes are 7 to 10 p.m. and cost $150 per person. Call Mozza 2 Go at (323) 297-1130 to reserve your spot.

--Betty Hallock

 Photo: Nancy Silverton at Mozza 2 Go. Credit: Anne Cusack / Los Angeles Times

Cooking classes at the Santa Monica Farmers' Market

Even if people know why they should eat fresh fruits and vegetables, they may not know how to buy and cook them, says dietitian Suzanne Bogert. So she is offering classes on Saturday mornings at the Santa Monica Farmers Market in Virginia Park.

The classes are focused on the low-income residents who live around the market, says Bogert, and they use in-season, low-cost ingredients.

"And at the end of our hard work, we eat," Bogert says.

The Network for a Healthy California, a federally funded program that encourages healthful eating and physical activity among low-income communities, is a sponsor of the classes, along with the Santa Monica Farmers' Market.

The class being held on Halloween morning is already full and no wonder. Josie Le Balch, chef owner of the restaurant Josie in Santa Monica, will be the guest chef. Le Balch was at the Wednesday Santa Monica market this week buying produce, and says she might cook short ribs for the class, using beef from a market vendor.

On Nov. 21, the class will be "Sunday Dinner Makeovers." And on Dec. 19, the theme is "Gifts From the Kitchen," including trail mix, breads and vinegars. Bogert says she hopes to start a new series in January.

The classes are free, but limited to 20 people and pre-registration is required. For information, call (310) 458-8712, Ext. 2.

-- Mary MacVean

Photo: Josie Le Balch in her restaurant.  Gary Friedman / Los Angeles Times
 

Soba class, straight from Tokyo [Updated]

Akila Inoue teaches the art of making soba at Tsukiji Soba Academy, the school he founded in Tokyo. But for one weekend in October, he will be demonstrating how to make the Japanese buckwheat noodles here in L.A. Inoue will conduct three workshops, teaching the artisanal way of making soba by hand. You will learn how to knead and cut soba and get the chance to slurp your delicious handiwork too. 

Classes take place on Saturday, Oct. 24, in Santa Monica at a to-be-announced location and on Sunday, Oct. 25, at Tortoise store in Venice. The fee is $65 and includes ingredients; reservations are required and must be made by Oct. 15. 

Tortoise, 1342-1/2 Abbot Kinney Blvd., Venice. For more information, go to www.tortoiselife.com or www.cooktellsastory.com/whatscooking.htm, or call (310) 600-4263 or (310) 396-7335.              

-- Betty Hallock

Updated at 10:34 a.m.: An earlier version of this post stated that a Saturday class would be held at Tortoise General Store in Venice; the Saturday class will be held in Santa Monica.

A harvest festival -- where else? On a farm

The Jewish harvest holiday of Sukkot seemed like a good opportunity for people to make a direct connection to a farm. So Wilderness Torah, a Bay area organization, organized a three-day celebration.

"We are in a very profound time of change in the world and that change is related to ecological peril," said Zelig Golden, co-director of Wilderness Torah.

 

At the Sukkot on the Farm Festival, to be held the first weekend in October on an organic farm in Pescadero, the 112 people taking part will build a sukkah, the temporary dwelling used during the holiday for gatherings and meals.

The weekend also will include prayers, yoga, meditation and discussions. Golden said participants will learn about their spiritual connection to the earth and about being stewards of the earth.

The Sukkot celebration is sold out, but the group organizes other events, including a Passover in the desert.

-- Mary MacVean

(Photo of a sukkah courtesy Wildnerness Torah.)

Four Food Events You Should Know About: Your weekend is made of food

SATURDAY

It's Greek to me Get your Zorba on at the 60th annual Long Beach Greek Festival. Enjoy a wide variety of authentic Greek dishes and pastries, including spanakopita, Greek barbecue, pork souvlaki and baklava. Also on the menu: traditional Greek costumes, dancing, music by the Olympians, game booths, carnival rides, specialty shops, a children's play area and more. Assumption of the Blessed Virgin Mary Greek Orthodox Church, 5761 E. Colorado St., Long Beach. Noon to 9 p.m., daily, through Monday. Adults, $3; children under 12, free. (562) 494-8929. www.lbgreekfest.org.

The frying game The L.A. County Fair is back and ready to give you and yours a fatty dose of food love. Come for the rides, people-watching and entertainment; stay for row after row of food booths featuring the snacks and treats that you probably associate most closely with your childhood including hot dogs, nachos, pizza, ice cream, sausages, barbecue, and of course, all things deep fried and golden. (Check out the story Elina Shatkin wrote about Chicken Charlie's booth and his Frankenstein-like fried creations.) 1101 W. McKinley Ave., Pomona. Opening weekend lasts from Saturday through Monday. 10 a.m. to midnight, Saturday and Sunday; 10 a.m. to 10 p.m., Monday. $17; or $1 if you arrive between the hours of 10 a.m. and 1 p.m. (909) 623-3111. www.lacountyfair.com.

SUNDAY

Why the sour face? If you're a devoted lover of pickled cabbage, consider attending the Machine Project's Kraut Fest '09. Sign up to learn how to make sauerkraut, kimchi or both. You bring the ingredients and you'll be provided with a "kraut kit," which includes a bucket, a plate and a hand silk-screened poster. Machine Project, 1200 D N. Alvarado St., L.A. 11 a.m., making sauerkraut; noon, making kimchi. $10 per demonstration, $15 for both. (213) 483-8761. www.machineproject.com.

MONDAY

Potluck for change Attend an "eat-in" in support of encouraging the introduction of healthful, locally sourced food into school lunchrooms. Those in attendance will share the food they bring, sign petitions and call their legislators. This event is being sponsored by Slow Food L.A. and organized by Jennie Cook catering. There are five additional eat-ins happening around town, so check the Slow Food website for times and locations. The Cesar Chavez Arboretum in Elysian Park, 835 Academy Road, L.A. 11:30 a.m. Free. (310) 850-1884. www.slowfoodla.com.

-- Jessica Gelt

Photo: Baklava. Credit: Rick Meyer / Los Angeles Times

Venice Cooking School opens

Two of L.A.’s most talented and prolific food writers and teachers, Clifford A. Wright  and Martha Rose Shulman have just opened the Venice Cooking School. The pair will be holding their classes at the newly-built St.Joseph Center on Hampton Drive. 

Both James Beard award-winners, the authors have nearly 50 cookbooks to their credit between them -- including those co-written by Shulman with Wolfgang Puck, Mark Peel and Sherry Yard. The duo, who have long been good friends sharing ideas and advice, bring their collective years of experience teaching classes across the country and on television.   

As in their writings, the focus of most classes will be on simple-to-prepare, healthful Mediterranean-influenced meals, easy enough for entry-level cooks yet sophisticated enough in their flavorings to appeal to worldly food lovers. 

Their aim, they say, is to make our local farmers market bounty accessible and unintimidating while helping cooks build a repertoire for everyday cooking. Both are also parents feeding children of various ages and they’ve tested their recipes in their own kitchens with families in mind.   

They kick off their program in time for the holidays, teaching together “Thanksgiving Without Tears.”  Additional classes built around three series will be: “Learn to Cook”; “Recipes for Health”; and “Mediterranean Cuisines.”

For additional information and class sign-ups, go to www.venicecookingschool.com.

-- Linda Burum

Three Food Events You Should Know About: Thursdays are for olives [Updated]

THURSDAY

Food for phones: It's not too late to volunteer to answer phones during KCRW's August pledge drive. If you do, you'll get the chance to nosh on food donated by Border Grill Taco Truck, Real Food Daily, Clementine, Tender Greens, La Grande Orange, Barbie's Q and more. Also, KCRW wants you to know that more than a few "romantic matches have been made in the pledge room," some resulting in marriage. Never underestimate the power of liberal guilt-driven volunteerism to make the sparks fly. Volunteers are being accepted through Aug. 17. To sign up, go to http://www.kcrw.com/join/drive-signup/volunteer

Fruit-tastic: The nonprofit California Rare Fruit Growers hosts its 2009 Festival of Fruit on Aug. 12-16. This year's theme is "Year of the Olive" and it features lots of food, fruit and, of course, olives, as well as seminars with Paul Vossen and Michael Phillips and olive, grape, persimmon, apple and pomegranate workshops. Santa Rosa Junior College, 1501 Mendocino Ave., Santa Rosa. For times and programs, call (707) 241-5821 or go to www.festivaloffruit.org.

The greenest act on Eearth: Yup, that's composting, according to Silver Lake Farms owner Tara Kolla. Kolla will be helming a series of urban gardening classes throughout the month of August. Her class on composting covers how to start a compost bin with yard trimmings, kitchen scraps, fallen leaves and more around-the-home materials. Compost also creates nature's best fertilizer. Silver Lake Farms, 6:30 to 8 p.m. $48. For address and additional information, call (323) 644-3700.

-- Jessica Gelt

Photo credit: Irfan Khan / Los Angeles Times

Updated: A previous draft of this post incorrectly spelled Paul Vossen's name as Vosson.