Bill Lewis, an experienced beekeeper and long-time participant in the South Pasadena and Santa Monica farmers' markets, has once again generously agreed to host a private tour of his bee-keeping and small-scale honey production operation and to share his vast knowledge of bees and honey with Slow Food Los Angeles members.
Bill's Bee Ranch is a rural oasis, located high above the city. The site has active bee hives and there is an ambient bee population. The morning event will include a tour of his honey-making facility, an opportunity to learn about the production and uses of honey, a close inspection of hives and bee colonies, and a comparative honey tasting. Bill's honey and bee products will be available for sale.
When: Sunday, June 8, 2008 at 10:00am
Where: The Bee Ranch, located in the Angeles National Forest above Lake View Terrace. Directions will be provided with confirmation of reservation.
Cost: $20.00 per person for adults; $15 per child under 12 years of age
Attire/Precautions: While the prospect of a bee sting is unlikely, those who are concerned about, sensitive to or allergic to honey, bee stings, and/or insect bites should not attend this event. Late spring brings rattlesnakes out for sun in the California hillsides. Wear pale-colored, full-length clothing and socks and walking/hiking shoes suitable for unpaved, farm/hilly terrain ( = no shorts, capris, skirts, sandals, bright-colored or billowy clothing). Please refrain from using perfume or floral-scented lotion, sunscreen, soap, or shampoo. Long hair should be confined to a braid or placed under a cap/hat; bees are attracted to long hair when it is blown in the breeze.
Maximum of four people per reservation. Please carpool if possible. Each child under 12 years of age must be accompanied by an adult. The event will last approximately 1.5-2 hours. Please note: There are no restroom facilities on site.
To reserve your place:
FIRST: Email your reservation request to snailwrangler [at] slowfoodla [dot] com with the number in your party (adults + children) and the name of the Slow Food convivium to which you belong.And don't forget: Professor May Berenbaum's presentation on colony collapse disorder will be held on Thursday evening, June 5, at the Beverly Hills Public Library. For information, see our original announcement.THEN: Send your check, payable to Slow Food Los Angeles to:
Slow Food Los Angeles
8033 Sunset Blvd #395
Los Angeles, CA 90046.Please include with your check the name under which your reservation was placed. Your reservations will be confirmed by email when your check has been received. Checks must be received by May 20th to hold a reservation.
Chicken Soup with Kreplach...
Split Pea with Home Cured Bacon...
French Onion with Short Ribs...
Chilled Pea Veloute with Sheep's Milk Ricotta and Mint...
Aunt Mary's Pasta Fazool...
Join other Slow Food members and friends as we swap stories and soup. Bring a favorite or try something new--just tell us how it connects to Slow Food. Do you buy special ingredients from the farmer's market? Create it from a treasured family recipe? Seek out local and sustainable products?
Please bring four quarts of soup and a copy of the recipe to swap with other members. Soup should be packed in four containers you don't mind giving away such as glass canning jars or plastic. Want more soup? Bring eight quarts and take home eight quarts. Well-behaved children accompanied by an adult are welcome. Coffee, tea, and light snacks will be served.
When: Sunday, April 13, 2008 at 2:00pm

Where: Private home (West Hollywood); address will be provided with receipt of donation
Cost: Adults: $5 for Slow Food members and $10 for nonmembers; children may attend free.
This event is limited to twenty-five people. Please RSVP with number of guests to judibikel [at] aol [dot] com, and purchase your tickets via Brown Paper Tickets.
Update: February 4, 2008: This event has been postponed: A new date will be posted as soon as it has been confirmed.
Slow Food Los Angeles brings together Boule Atelier and Wine Expo for a festive pre-Valentine's Day biodynamic/organic wine and artisanal sweets tasting party.
Bring your sweetheart and bring your friends to sip and taste to your heart's delight. A six-course wine and treat tasting will be served, and will feature a selection of biodynamic/organic sparkling wines and dessert wines paired with Boule's delicacies, such as macarons, pastries, and chocolates, all made by hand with sustainable local products.
Robert Rogness of Wine Expo will enlighten with his "grower champagne" wisdom, providing an education regarding the virtues and the merits of these natural wines as compared to commercially produced "brand" wines. Mark Mendoza, sommelier of Sona, will also be on hand to discuss the nuances of pairing these natural wines with the sweeter fare. Come taste, learn, and toast a sustainable future for us all.
When: Wednesday, February 6, 2008, beginning at 7:00pm
Where: Boule Atelier, 420 N. La Cienega Boulevard, West Hollywood, CA 90048
Cost: [Note updated information] $45 per person for Slow Food members; $50 per person for nonmembers
Reservations: Seating limited to 65, reservations may be made by email to Chelsea Wilmeth at Boule.
With its high ceilings, pale blue walls, and display cases, Boule Atelier has earned its place among L.A.'s chic shops and restaurants. Built as a temple to honor sweets in all their forms, the green tea macarons have an ephemeral finish, the long ribbons of rose marshmallows boast pretty petals, and chocolates are delicate with innovative and balanced flavors. All products are handmade from local, sustainable products by the Boule pastry team.
Wine Expo, founded in 1993, has a concentration in four areas with uncommon intensity, one being Grower Champagnes, and as a consequence, a nearly rabid loyal following. General Manager, Robert Rogness, has been in the fine wine business for over two decades. Robert is a champion of traditional, terrior and food based wines despite what the score keeping "gatekeepers" think.
Pull up a chair, pour yourself a cup of tea, help yourself to some delicious cookies, and chat with other Slow Food members. Please join us at our second annual recipe exchange and cookie swap. Slow Food members and friends are invited to share the history and origin of their favorite cookie or pastry recipe and discuss its meaning to you, your family, and your community.
Please bring one dozen cookies to sample and swap with the others who attend and a copy of the recipe, if you would like to share it. The recipes will be compiled and a web-based cookbook will be created. Well-behaved children accompanied by an adult are welcome. Coffee and tea will be served.
When: Sunday, January 13, 2008 at 2:00pm

Where: Private home (West Hollywood), address will be provided with receipt of donation
Cost: Adults: $5 for Slow Food members and $10 for nonmembers; children may attend free. This event is limited to twenty-five people. Please RSVP with number of guests to judibikel [at] aol [dot] com, and purchase your tickets via Brown Paper Tickets.
Paid reservations are not refundable.
We hope you'll join us for what promises to be a delightful--and delicious--afternoon. If you can’t attend the event but would like to share your story and recipe, please send it to judibikel [at] aol [dot] com.
It might not be your everyday choice for coffee, but Intelligentsia Coffee is offering coffee lovers the opportunity to sample Geisha coffee from Hacienda la Esmeralda, which was purchased last May by Intelligentsia at auction.
This coffee won Best of Panama in 2004, 2005, 2006, and again this year in 2007 and garnered $130 per pound, the highest amount ever paid for coffee at auction. On November 15th, Los Angelenos will have a chance to taste this storied brew and judge for themselves whether it measures up.
When: Thursday, November 15, 2007, beginning at 7:00pm
Where: Intelligentsia Coffee in Silver Lake, 3922 West Sunset Boulevard, Los Angeles
Cost: Free. Reservations are not required.
Intelligentsia Coffee Buyer Geoff Watts will present Hacienda la Esmeralda. Guests will receive samples of this unique and rare coffee, freshly brewed to order on Intelligentsia's Clover coffee machine. Hors d'oeuvres and wine will also be served.
Additionally, a very limited quantity of the auction-winning Esmeralda will be available for purchase at the event and for a short time following. The coffee will sell for $99.00 per half pound and $55.00 per quarter pound.
Yogurt isn't the only cultured dairy product! Kefir, a traditional fermented beverage made from milk, dates back many centuries. It has its origins in the Caucasus Mountains, from shepherds who stored mare's milk in leather pouches, where it turned into a fizzy, fermented drink. The name comes from a Turkish word, "keif," which means "good feeling," and with the numerous strains of beneficial, gut-friendly bacteria, it will definitely give a lift to your health! And, like yogurt, kefir is low in lactose, making it easily digestible--even for those sometimes challenged by dairy products.
Local Slow Food member Steven Fineberg--himself lactose-intolerant--makes his kefir with fresh, raw goat's milk, but any milk will do. He invites you to learn how to make this fresh, delicious, nourishing beverage, as well as foods incorporating kefir as a main ingredient. Class members will taste kefir, as well as learn how to make yummy smoothies, kefir cheese, kefir "cream soda" (yes, there really is a healthy soft drink!), kefir ice cream, and even banana bread using kefir to soak the flour before mixing. Bring a clean, glass jar with a lid to take home your own healthy kefir grains.Â
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When: Sunday, September 30, 2007 from 2:00pm-3:30pm
Where: This event will take place in a private home in West Hollywood. Location provided upon receipt of payment.
Cost: Adults $17
Please RSVP with number of guests to judibikel [at] aol [dot] com. Make checks payable to Slow Food Los Angeles and send them to:
Slow Food Los AngelesWell-behaved children accompanied by an adult are welcome. Each child requires an adult companion. The class is limited to eight adults.
8033 Sunset Blvd., #395
Los Angeles, CA 90046
Please join Slow Food Los Angeles at a special preview dinner of Modern Spirits Artisan Vodkas and Chef Larry Nicola's cooking at Nic's Beverly Hills. In September, the two will join culinary forces to present an evening of handcrafted food and vodka at the James Beard House in New York.
Although wine and food pairings have been the theme of many dinner events, newspaper and magazine articles, and seminars, pairing spirits with food is still quite new in the U.S. Slow Food Los Angeles members and friends will get a chance to learn the basic in an ideal context--an exceptional menu created with artisanal vodka in mind. In addition, a portion of the evening's proceeds will benefit Slow Food Los Angeles.
When: Monday, July 23, 2007 beginning at 7:00pm
Where: Nic's Beverly Hills, 453 North Canon, Beverly Hills
Cost: $90.00 per person; $80.00 per person for designated drivers
To reserve your place: Please call Nic's directly at 310.550.5707. A credit card may be required to hold the reservation.
True love started Los Angeles-based Modern Spirits, maker of one of the finest lines of artisan vodkas available in the United States. Husband-and-wife team Melkon Khosrovian and Litty Mathew founded the company in 2004 after friends and family began asking to buy the subtle, complex vodkas Melkon had created for his then-fiancée (who hated vodka) to sip at family meals.
Modern Spirits uses only natural ingredients and small-batch production techniques to handcraft its vodka. Today, the company's portfolio of spirits can be found in a growing number of fine restaurants and gourmet stores nationwide.
Chef and Co Owner of Nic's Beverly Hills, Larry Nicola, began his career in 1976 as wholesale produce and fine food purveyor, traveling the world and experiencing the distinct flavors of the 26 countries he's visited. Those flavors inspired Larry to create a unique menu at Nic's that successfully blends American and international cuisine to produce memorable dishes.
Menu Created by Larry Nicola
Hors d'oeuvres
+ Vodka cured Scottish salmon on pumpernickel raisin crostini with caper dill aioli
+ Cumin crusted black pheasant in Shiso leaf
+ Chickpea fritter with Maytag blue and microgreens
Paired with Grapefruit Honey Vodka mini martinis: Monrovia (grapefruit, lychee martini with basil) or Amrosia Amuse Bouche (cantaloupe balls and sparkling wine)Verrine of tuna belly, guajillo chilies, grapefruit and mizuna
Paired with Candied Ginger VodkaOrganic gazpacho martini with peekytoe crab and dry lemongrass soda
Paired with Celery Peppercorn VodkaDandelion greens with burrata, pistachio, Asian pears and oranges with apricot vinaigrette
Paired with Pear Lavender VodkaT-Bone of organic lamb au poivre with whipped Gorgonzola
Paired with Black Truffle VodkaWhite chocolate semifreddo with blueberries and cassis glaze
Paired with tea and dark chocolate martini (Three-Tea Vodka)
We've learned from our friends in the San Fernando Valley that the Artisan Cheese Gallery is hosting a seven-course vodka and cheese pairing with Modern Spirits, makers of infused spirits.
When: Saturday, March 24, 2007 from 7:30pm-10:00pm
Where: Artisan Cheese Gallery, 12023 Ventura Boulevard, Studio City 91604
Cost: $35.00 per person (excluding tax and tip)
Reservations should be made by telephoning the Artisan Cheese Gallery at 818.505.0207.
For a list of the pairings that will be available at the event, review the announcement on the Modern Spirits web site. And for information about infused vodkas--how they're made, the sources of Modern Spirits' inspiration--don't miss the article by Charles Perry that appeared in last Wednesday's Los Angeles Times.
Cheers!
Learn to make crisp, thin-crusted pizza in your home oven at this special class. Organic ingredients from the Hollywood Farmers' Market will be used. This event raises funds to send our convivium's delegate, Grady Atkins, to Terra Madre 2006. All funds raised will go directly towards delegate travel expenses.
Five types of pizza will be prepared:
++ Classic Margarita
++ Spinach, Crimini Mushroom, and Organic Pork Sausage
++ Grilled Eggplant and Wild Mushroom
++ Charred Rapini, Roasted Garlic, and Ricotta
++ Smoked Salmon with Red Onion and Dill Creme Fraiche.
When: Sunday, July 23, 2006 from 11:00am until 2:30pm
Where: This event will take place in a private home in West Hollywood. Location provided upon receipt of payment.
Cost: Adults $35; children $10
Please RSVP with number of guests and pizza choice to judibikel [at] aol [dot] com. Make checks payable to Slow Food Los Angeles and send them to:
Slow Food Los Angeles
8033 Sunset Blvd #395
Los Angeles, CA 90046.
Well behaved children accompanied by an adult are welcome. Each child requires an adult companion. The class is limited to ten adults and three children. You will have an opportunity to sample all five pizzas but please select the type of pizza you would like to prepare when you register so we have the correct amount of ingredients.
The following lunch is planned, but depends on market availability:
Pizza
Asparagus and Fresh Shell Bean Salad
Burrata with Roasted Tomatoes and Basil
Lemon Buttermilk Panna Cotta with Strawberries and Rhubarb Iced Tea, Iced Coffee, and Sparkling Water. You are welcome to bring soft drinks, beer, or wine to drink with your lunch.
The class will include preparation of dough, sauce and sausage, stretching and forming, topping, and baking. Rob Bikel, home cook and pizza lover, will lead the class.
About Terra Madre:
Terra Madre brings together farmers and food producers, food communities, cooks, and scholars from more than 130 countries. The 2006 event will take place in Turin, Italy at the same time as the Salon de Gusto. Delegates will share knowledge and explore the three elements that make up the world of food: the traditional and practical knowledge of producers, and the experience and creativity of cooks, and the insight of science and research.
Slow Food International provides transportation and housing for delegates while in Italy. The local convivium is expected to raise funds for airfare. In addition, each convivium has been asked to support a delegate from Latin America. More information about Terra Madre 2006 can be found at http://www.terramadre2006.org/terramadre/welcome_eng.lasso.
If you would like to make a tax-deductible donation to support our Terra Madre delegates, please send a check made payable to Slow Food Los Angeles and mail to Slow Food Los Angeles, 8033 Sunset Blvd #395, Los Angeles, CA 90046. Please include "Terra Madre" on the check. You will receive a receipt for your donation.
About Chef Atkins:
Chef Atkins has chaired the Tasting committee of the Los Angeles convivium for the past six years and has created over twenty events for convivium members. He is actively engaged with our local food producers and is a weekly visitor to the Santa Monica Farmers' Market. He is a chef (currently at Enoteca Drago) and teacher. He previously owned and operated Perroche restaurant.
UPDATE: See revised dates, below.
This June, two of Berkeley, California's finest food purveyors, Scharffen Berger Chocolate Maker, producer of artisan dark chocolates, and Peet's Coffee & Tea, the grandfather of specialty coffee, will host chocolate and coffee pairings at Peet's in La Jolla and Los Angeles. The event will feature four of Peet's coffee blends paired with four chocolates from Scharffen Berger. Guests will also have the opportunity to preview the newest addition to Peet's specialty drink line, the Scharffen Berger Mocha Freddo. The Scharffen Berger Mocha Freddo is an authentic pairing of natural ingredients, flavor and artisanship, providing chocolate lovers with the ultimate mocha experience. Company experts will also share their chocolate- and coffee-making traditions.
From bean to bar, Scharffen Berger Chocolate Maker focuses on artisanal and small batch manufacturing methods to ensure pure, deep flavor in each bite. Similar to Scharffen Berger, Peet's Coffee & Tea is committed to meticulous bean selection and artisan roasting methods to ensure freshness in every cup. Scharffen Berger and Peet's pairing event celebrates the partnership between these crafters and their continued effort to create innovative, palate-pleasing products.
When/Where:
Wednesday, June 21, 2006 Thursday, June 29, 2006 from 7:30pm-9:00pm at Peet's Coffee & Tea, 8843 Via La Jolla Dr., La Jolla, CA 92037. The tasting is free, but please call 858.678.0806 for reservations.
Tuesday, June 20, 2006 Wednesday, June 28, 2006 from 7:30pm-9:00pm at Peet's Coffee & Tea, 12215 Ventura Blvd., Studio City, CA 91604. The tasting is free, but please call 818.487.1970 for reservations.
Please join Slow Food Los Angeles at a special dinner pairing Modern Spirits vodka with food from Grace Restaurant and Chef Neal Fraser.
When: Monday, September 12, 2005 at 7:00pm
Where: Grace Restaurant, 7360 Beverly Boulevard, Los Angeles. (Map)
Cost: $75.00 per person; $65.00 per person for designated drivers
To reserve your place: Please call Grace directly at 323.934.4400. A credit card may be required to hold the reservation.
Menu created by Chef Fraser:
++ Fluke sashimi with micro shiso, candied grapefruit, tempura uni, and white soy. Paired with Celery Peppercorn vodka.Handmade in Los Angeles by the husband and wife team of Melkon Khosrovian and Litty Mathew, Modern Spirits vodkas are made in small batches using an artisanal infusion method to create a drink good enough to sip and pair with meals. Learn more about Modern Spirits vodka at their web site.
++ Lobster cavetelli with Maine lobster, cavetelli pasta, chanterelle mushrooms, and peas. Paired with Black Truffle vodka.
++ Oven roasted La Belle farms duck breast with purple Thai sticky rice, baby bok choy, and kumquat chili sauce. Paired with Tea vodka.
++ Pear sorbet with chestnut honey-roasted dates, Asian pears, and brown sugar cookies. Paired with Candied Ginger vodka.
++ Chocolate steamed pudding and warmed chocolate truffles with candied ginger snaps. Paired with Chocolate Orange vodka.
Neal Fraser is the rare chef who creates food that is both inventive and soulful. He has worked at many restaurants in Los Angeles including Checkers, Spago, Pinot Bistro, and Rix. He was also chef and co-owner of Boxer. Chef Fraser is a graduate of the Culinary Institute of America. Learn more about Grace Restaurant at their web site.
Please join Slow Food LA at a special tasting event at L'Artisan du Chocolat, a maker of very fine handmade chocolates. This tasting event will include a discussion of chocolate making, a demonstration, and a sample of chocolates. Additional chocolates will be available for sale at a discounted price.
Where: L'Artisan du Chocolat, 3364 West First Street, Los Angeles (immediately next door to Picholine). Phone: 213.252.8722. Map
When: Friday, May 13, 2005 at 6:00pm
Cost:Â $20 for Slow Food members; $22 for nonmembers. By arrangement with Mr. Alexandre, a portion of the proceeds will also benefit the MEG Foundation.
Please RSVP via judibikel [at] aol [dot] com. Checks should be payable to Slow Food LA and mailed to Judi Bikel, 1425 N. Crescent Heights Blvd. #201, West Hollywood, CA 90046. The event will be limited to 35 people but you may RSVP up to the day of the event. Prepayment will reserve your space.Â
L'Artisan du Chocolat is owned by husband and wife team Christian Alexandre and Whajung Park. Mr. Alexandre, a French native, met Ms. Park, a Korean native, over the lunch counter at Picholine, the gourmet French café and market. Ms. Park studied the chocolate arts at L'Ecole de la rue Jean Ferrandi in Paris. Her chocolates have a very pure and intense quality and are always startlingly fresh. Huell Howser will feature L'Artisan du Chocolat on his "California Gold" program on KCET. The episode is scheduled to air on May 1 at 7:00pm.
Please join Slow Food L.A. at Clementine for the sweet and savory childhood favorites of chef-owner Annie Miller. Ms. Miller creates food for her seasonal café menu based on produce from the farmer's market, her childhood experiences, and her classical training. Her cooking is both thoughtful and vibrant.
When: Thursday, February 24, 2005 at 7:00 pm
Where: Clementine, 1751 S. Ensley Drive, Los Angeles. Phone: 310.552.1080 (Map)
Cost: $20 for members; $22 for nonmembers
Pay at the door (checks should be payable to Slow Food LA) but please RSVP to judibikel [at] aol [dot] com.
Chef-owner Annie Miller opened Clementine in 2000. Â Annie was born and raised in Minneapolis, Minnesota and has a degree from the Amherst College. Â She trained at the Cordon Bleu in London and after coming to Los Angeles in 1995, she worked at Campanile, Spago Beverly Hills, and La Brea Bakery. Â She has also traveled extensively throughout the United States and Europe. "I wanted to take what I learned from my restaurant experience and offer something unique and homemade to the neighborhood," says Miller. Â "The best compliment I get is when someone tells me that something we make reminds them of how their grandma used to make it - I love that."
Market Gourmet is a new store that features the products of many local vendors as well as hard-to-find items from small international producers (such as rainforest limes from Australia). Whether shopping for your own kitchen or for a gift, this is a local resource worth visiting.
Lauren Hunter, the founder and proprietor, will arrange for a tasting of various products with an emphasis on the Valentine's Day dinners you may want to prepare the following week. Among the products Lauren will feature are chocolates, exquisite oils and vinegars, breads, and cheeses.
When: Sunday, February 6, 2005 at 10:30am
Where: Market Gourmet, 1800 Abbot Kinney Boulevard, Venice 90291
Cost: $16 for members and nonmembers, payable at the door. Reservations not required; cash or check (payable to SlowLA) accepted.
Join us!
Join the Slow Food Tasting Committee in a chocolate-focused dinner featuring El Rey chocolate and Gloria Ferrer wines. Chef Chris Behre and pastry chef Aaron Lindgren have developed a menu that will highlight chocolate in both savory and sweet compositions. A must for chocolate lovers, this will be a great opportunity to discover new combinations and revel in chocolate at every course.
When: Tuesday, November 9, 2004, at 7:00pm
Where: Cinch, 1519 Wilshire Boulevard, Santa Monica
Cost: $58/$68 with wine pairing for Slow Food Members; $68/$78 for nonmembers
Reserve your space by November 3. RSVP by email to Grady Atkins at cookooowl@msn.com or call the Slow Food LA reservations line at 323.860.9804.
Make your check payable to Slow Food LA and mail it to:Slow Food LA
Attn: Lucy Lin: Chocolate Dinner
c/o Angeli Caffe
P.O. Box 360769
Los Angeles, CA 90036
Appetizer:
Beetroot and Goat Cheese Tempura with cocoa balsamic dressing on arugula and watercress (paired with Royal Cuvee, Brut, Carneros, 1995)Entree:
Chocolate Peking Duck (paired with Pinot Noir, Carneros 2002)Dessert "coda":
Chocolate Purist (warm cocoa cake, dark Venezuelan chocolate ganache, and chocolate ice cream in a cocoa nib tuille)Mignardise:
Milk Chocolate Box of Bananas (with pecan ganache and Peruvian coffee ice cream)
Cinch "S'mores" (milk chocolate cheesecake with vanilla bean marshmellow and chocolate graham cracker "campfire")
Chocolate Passion Tart (with passion sorbet and tropical fruits)
(desserts paired with Syrah, Carneros, 2001)
41% Coiba Milk chocolate tiles of anise, almonds and currants; 61% Mijao chocolate dipped strawberries infused with Grand Marnier; and 71% Grande Saman chocolate Passion fruit and Tahitian vanilla Truffles. All three chocolates blended into Hot Chocolate with a honey, vanilla bean marshmallow, and paired with Cockburn 20 Year Tawny Port.
The Tasting Committee of Slow Food LA will sponsor a seminar, book signing, and a focused tasting of grilled cheese sandwiches using an array of American artisanal cheeses based on Laura Werlin’s third book, Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker. Stressing the sandwich's versatility, the author serves up everything from classic (and "almost-classic") grilled cheese sandwiches to quesadillas and sweet grilled cheese options.
Chris Pollan, proprietor of The Cheese Store of Silverlake, a cheese store specializing in artisanal cheeses, and fine gourmet products located in Silverlake, California has agreed to host this event. Laura Werlin, author of The All American Cheese and Wine Book will present the seminar and focused tasting to members of Slow Food and the members of the general public interested in learning more about making grilled cheese sandwiches using American artisanal cheeses. Portions of the proceeds of this event will benefit the Los Angeles Chapter of Slow Food U.S.A.
When: Sunday, October 31, 2004 at 4:00pm
Where: The Cheese Store of Silverlake, Sunset Junction, 3926-28 West Sunset Boulevard, Los Angeles, CA 90029.
Cost: $34.00 for Slow Food LA members; $40.00 for nonmembers. Cost includes the grilled cheese and wine tastings and a signed copy of Great Grilled Cheese by Laura Werlin.
For reservations and payment information, email Grady Atkins at cookooowl@msn.com
Make your check payable to SLOWLA and mail it to:SLOWLA
Attn: Lucy Lin: Grilled Cheese Event
c/o Angeli Caffe
P.O. Box 360769
Los Angeles, CA 90036
The featured cheeses selected for this event by Chris Pollan may include: Midnight Moon Goat Cheese; a selection of Goat and Cow Cheeses from Sally Jackson; two different Sonoma Jacks; St. George Raw California Cow; Grafton Village Cheddar; Original Point Reyes Blue; Oregon Blue; California Gouda; Basque Style Cheese from Wisconsin; and Humboldt Fog Goat Cheese.
ABOUT LAURA WERLIN:
Laura Werlin is passionate about American cheese, having written three books on the subject. Her first, The New American Cheese, won a prestigious IACP cookbook award for best American cookbook. The All American Cheese and Wine Book (2003 Stewart, Tabori & Chang), won a 2004 James Beard Award in the "single subject" category, and is the first book of its kind to focus entirely on pairing American cheese with American wine. In addition, the book features 50 cheesemaker and winemaker profiles, 50 recipes for entertaining with cheese, and comprehensive information about cheese and about wine. Great Grilled Cheese is her third book.
Werlin is on the board of the American Cheese Society and is an active member of the International Association of Culinary Professionals, Women Chefs & Restaurateurs, the James Beard Foundation, the San Francisco Professional Food Society, and the American Institute of Wine and Food. She has appeared on Martha Stewart Living Television, Sara's Secrets, and Cooking Live! with Sara Moulton on the Television Food Network, San Francisco KRON-TV�s Bay Caf�e, and numerous local television and radio segments from coast to coast. She writes a nationally syndicated bi-weekly cheese column and also writes for national magazines including Cooking Light, Fine Cooking, Saveur, Cooking Pleasures, Country Living, Self Magazine, and San Francisco magazine.
Prior to foodwriting, Werlin spent sixteen years working in television news in the nation's fourth largest television market, San Francisco.
ABOUT CHRIS POLLAN:
Born and raised in Providence, Rhode Island, Chris Pollan acquired an appreciation of food and cooking at an early age. In the late 1970s, Pollan achieved success and notoriety as a tour manager for some of rock's biggest acts, and touring the world allowed him to sample fine food from every part of the globe. By the mid-nineties, Chris was ready to settle down and spend more time with his family, and began working at The Cheese Store of Beverly Hills, where he discovered that food, wine, and retail are his real passion.
In 2001, Pollan decided to open up a store of his own, and chose the eclectic, up-and-coming LA neighborhood of Silverlake, where he now runs the award-winning and aptly named Cheese Store of Silverlake.
Join us for a free spice tasting at the Farmers Market (3rd Street and Fairfax). The host will be Perry Doty of All Spice. Perry is an artisan and expert on the history and cookery application of world spices.
When: Sunday, July 18, 2004 at 8:00am
Where: The Farmers Market, Stall #614 (at the intersection of 3rd Street and Fairfax), Los Angeles.
Cost: Free--but bring a bottle of water to refresh your palate.
For this event, please RSVP directly to Perry Doty at 323.936.0464. While you do not have to call the Slow Food Hotline, it is important that Perry know the number of people who will attend.
As Los Angeles magazine noted in November 2002,
Less seasoned chefs might be satisfied with the standard supermarket selection, but pros head to Perry Doty's aromatic cubbyhole for high-quality, hard-to-find spices. Campanile's Nancy Silverton swears by the Vietnamese cinnamon (ground fresh to order), and Patina's Eric Greenspan says he has "a whole cupboard of Perry's spices." Rare argan Moroccan nut oil, tellicherry pepper ("the perfect balance of sweetness and heat"), and saffron take pride of place along with a Singapore curry blend Greenspan uses in a pea soup with tamarind reduction and sweet shrimp. Whatever you need--wicked habaneros, candied fennel seeds, or a rare oregano strain harvested by Greek shepherds--you're bound to find it in Doty's 250-canister stash.
Beekeeper Bill Lewis and Chef/Author Mani Niall have agreed to share their knowledge of honey. The afternoon will include a tour of Bill Lewis's Bee Ranch, an opportunity to learn more about the production and uses of honey, a honey tasting, and lunch.
When: Saturday, June 19, 2004 at 11:00am
Where: The Bee Ranch (home of Bill and Leanne Lewis), 12640 Little Tujunga Canyon Road, Lake View Terrace, California 91342
Cost: $35 for Slow Food members; $40 for non-member culinary students; $45 for non-members
Bill Lewis is an experienced beekeeper and Mani Niall is the chef for the National Honey Board. Lunch will consist of recipes from Mani Niall's book, Covered in Honey. Copies of the book, Bill's honey, and mead will be available for sale.
The schedule for the event will be:
11:00 - 11:20am: Arrival reception; honey lemonade and rosemary honey scones will be served.
11:20: Welcome from Bill Lewis and Mani Niall.
11:30: Our group will split into two smaller groups for tours with Bill Lewis and a talk on the history of beekeeping with Mani Niall. There will also be a "live in the hive" demo.
1:00 - 2:00pm: Lunch by the olive trees. Our lunch menu will include:
Cous Cous Salad
Black Bean Salad
Island Tofu
Nanan's Gingerbread
Iced Chai Tea
RSVP by email to Grady Atkins at cookooowl@msn.com or call the Slow Food hotline at 323.860.9804. Space is limited, so call or email to reserve your place!
Please send checks (payable to SLOWLA) to:
Grady AtkinsYour check will serve as confirmation of your registration. Please send your check by June 12 to assure your place.
Slow Food
624 Crestmoore Place
Venice, CA 90291
Directions to the Bee Ranch (approximately 30-60 minutes from L.A.):
405 North ---> 118 East ---> 210 East;
Exit the freeway at Osbourne (first exit);
Turn left onto Foothill; go under the freeway;
Turn left onto Osbourne; continue along Osbourne for two miles.
Osbourne turns into Little Tujunga.
Turn right at Yellow Gate
The Bee Ranch is one mile ahead.
If you get lost: Call 818.896.6506 and ask for Bill or Leanne.
Please bring: A blanket and lawn chairs for picnicking
Chef Kristy Choo of Jin Patisserie makes exquisite sweets. She will share her talent with us in a guided tasting of teas, pastry and chocolate.
When: Thursday, May 20 at 2:00pm
Where: Jin Patisserie, 1220 Abbot Kinney Blvd, Los Angeles
Cost: $22 for Slow Food members; $30 for non-members
Reservations: Please call the Slow Food Hot Line (323-860-9804) or email cookooowl@msn.com for reservations. Be sure to leave your phone number so we can confirm your attendance.
Checks should be made payable to SLOWLA and sent to:
Pastry TastingPlease respond by May 10 to assure your place.
c/o Grady Atkins
624 Crestmoore Place
Venice, CA 90291
Ms. Choo attended California Culinary Academy in San Francisco and worked as a pastry chef at the Raffles hotel in Singapore before she opened Jin Patisserie. Los Angeles magazine recently said that “she made some of the best chocolates in Los Angeles.”