Stay tuned for some exciting developments; I will be offering classes and participating and presenting at other events. Also be sure to log onto www.tching.com, the blog for all things tea, where I contribute a monthly column.
Cruise was great; I led a few fun demos and classes. It was on Silversea’s newest ship, The Silver Spirit, which left from Ft. Lauderdale, Florida; sailed to Cartagena, Colombia, through the Panama Canal (amazing experience!), Guatemala and then onto Mexico–Loved working with the chefs onboard who presented desserts based on recipes from my book, The Dessert Architect, for a special dinner onboard. Can’t wait to repeat the experience. Thank you Chef David Bilsland!
Listen up as I will be giving all kinds of ideas for holiday desserts based on seasonal produce (pomegranates, persimmons, citrus fruits and many others) on Food and Wine with Chef Jamie on KFWB radio….Go chefjamie.com to listen if you’re out of listening range.
Tune in to hear me on the Good Food radio show hosted by Evan Kleiman, in LA, just after 11 am PST talking about seasonal fruits from the Santa Monica Farmers Market; I’ll be interviewed by Laura Avery, longtime manager of the iconic market on the “Market Report” segment talking about what to do with the best of seasonal produce now at the market.
Tune in at 89.9 FM in LA or streaming and archived at kcrw.com.
Attention all dessert lovers.
You can devour a full buffet of the best of Los Angeles’ desserts made by the elite of the sweet world including yours truly…..at Getting Our Just Desserts benefiting C-CAP (Careers through Culinary Arts Programs), an organization that funds scholarships for truly deserving culinary and baking students to learn their trade. The event, happening at The International Culinary School at The Art Institute of California – Los Angeles , 2900 31st Street, Santa Monica, will include classes, demos, a competition, book signings and appearances all hosted by LA’s own Sherry Yard, Wolfgang Puck’s long time exec pastry chef and sweet genius; For more information and to order tickets go here: http://ccap-la.brownpapertickets.com. Hope to see you there.
Wanna learn more about tea, one of the world’s most popular beverages? Come to the LA International Tea Festival Saturday and Sunday October 27 and 28th at the Japanese American National Museum where I will be presenting two sessions each day; one on pairing teas with chocolate (two of my favorite stimulants) and the other on pairing tea with cheese. Go to www.teafestivalla.com for the details and registration information. Hope to see you there! Both sessions promise to be delicious and eye-opening. And once you’re in the festival, you will have the opportunity to taste many of the world’s best teas and meet a bunch of passionate people who are expert about all aspects of the tea world.
Can’t wait to get down on the farm when I will be preparing dessert from local produce for the Feast at the Farm, Saturday, September 15 from 4 pm on; Reserve now for a multi-course dinner w/ wine pairings under the stars at Moessner’s Orchards in lovely Cummings Valley in Tehachapi, CA. There’s limited seating; $100.00 per person RESERVE NOW at tasteoftehachapi.com. Hope to see my LA foodie friends there!
Hope you can join me as I demo a new dessert creation at the Western Foodservice and Hospitality show at the Anaheim Convention Center Tuesday August 14, starting at 1;30; I will be at the Food Trends Culinary Demonstration Theater, Booth 1790. I will be signing copy of my latest book, The Dessert Architect right after the demo. Attendees will get to taste what I have made….and just a hint: it’s made with Tcho brand chocolate and the Art of Tea tea.
Figs are a favorite and fleetingly available seasonal fruit. Farmers market in California offer a dazzling array of dark purple, greenish and yellow skinned beauties. Fresh from my visits to the orchards, packers and dried fig production plants in the Fresno, CA area, I’ll be talking about all of them and more. Beyond eating them out of hand (to peel or not to peel…), there are many ways to enjoy their sweet honeyed intensity—to name just a few: salads with sharp cheeses, as a grilled accompaniment to pork, poultry, and of course, in sweet applications such as ice cream, tarts, and cooked until thick as a filling for cookies (Fig Newtons, eat your heart out!).
Be sure to listen in on Saturday, Aug 18th or if you miss it, or are out of the listening area, go to http://www.kcrw.com/etc/programs/gf and then choose the August 18th show. Happy listening and happy fig eating!!!! Get your fill while they last.
Coming up soon: Fig Fest, Fig Feast and a visit to the fig orchards and the dried figs processing facilities up in Fresno/Madera areas of central California. Can’t wait to experience the wheres and hows and meet the growers who cultivate one of my favorite seasonal fruits.