Events

Learn about how Italian cuisine was incorporated into New Orleans food in this Creole Italian Cooking Class.

Chef Michael Nelson will lead a cooking demonstration using fish. He believes that seafood is the most interesting and versatile product to work with because of the tremendous variety that is available.

To learn the art of making artisan, dry-cured, country bacon at home.

The Creole Cooking Class explores the iconic dishes of New Orleans every Monday.

We leave the city behind and explore another beloved cuisine of Louisiana in our Cajun Cooking Class. 

Mini meatloaf, mini baked potatoes, and green beans, we’re practicing meal-making in this comprehensive class.

The Creole Cooking Class explores the iconic dishes of New Orleans every Monday.

Learn about how Italian cuisine was incorporated into New Orleans food in this Creole Italian Cooking Class.

This wunderbar class gives us a taste of Germany through pretzels and a cheesy sauce!

The Creole Cooking Class explores the iconic dishes of New Orleans every Monday.

We leave the city behind and explore another beloved cuisine of Louisiana in our Cajun Cooking Class. 

The Creole Cooking Class explores the iconic dishes of New Orleans every Monday.

Learn about how Italian cuisine was incorporated into New Orleans food in this Creole Italian Cooking Class.

Hummingbird, Lemon Pound, and Red Velvet cupcakes are on the menu as we introduce the next generation to Southern baking traditions in the best possible way…through cake!

To learn the art of making boudin at home.

The Creole Cooking Class explores the iconic dishes of New Orleans every Monday.

We leave the city behind and explore another beloved cuisine of Louisiana in our Cajun Cooking Class. 

The Creole Cooking Class explores the iconic dishes of New Orleans every Monday.

Learn about how Italian cuisine was incorporated into New Orleans food in this Creole Italian Cooking Class.

This Masterclass will give you a skills in preparing a complete fancy dinner, a good thing to have in your back pocket!

Come roll with us as we make a sushi and fry up some crab rangoon!

Tomatoes and Strawberries? Eggplant and Purple Potatoes? Come find out what’s in the secret baskets with Chopped!: Color Rush.

Why leave grilling to the summer months? Come learn grilling basics with our steak class!

Sometimes the best way to try new flavors is through a trusted favorite. Join our pizza class to test that palate with both classic and exotic toppings!

On Saturday, January 19, Karen Kaplan will lead a world tour of the sandwich and discuss her new book Open Faced: Single-Slice Sandwiches from Around the World at LA's Pacific Food & Beverage Museum.

Join The Real McCoy Rums and The Museum of the American Cocktail for the first edition of MOTAC Private Tastings offered at The Edison in Downtown Los Angeles! The complimentary tasting features The Real McCoy's entire line of fine Barbados rums.

On Saturday, January 26, join LA's Pacific Food & Beverage Museum and The Museum of the American Cocktail for a very special satellite edition of the popular Pacific Taste series. Distillers Greg Stark & Karen Robinson-Stark will lead a tour of their micro-distillery and taste guests on their entire line of award-winning spirits.

Robert Caldwell, Global Ambassador at Teeling Whiskey Co., joins The Museum of the American Cocktail & Pacific Food & Beverage Museum for a liquid lesson in Irish whiskey and an expert-led tasting of Teeling's award-winning and critically-acclaimed finest. The Hibernian feast features Irish Pasties, Guinness Stew, Shepherd's Pie, and more. Celebrate Dublin's first new distillery in over 125 years with us at Casey’s Irish Pub.

Valle de Guadalupe, a close-to-home, south-of-the-border, and under-the-radar wine region in Baja California, is just a three-hour drive from Los Angeles. Visit LA's Pacific Food & Beverage Museum to taste some of the region's finest wines and learn about winemaking in Mexico from wine expert Stacie Hunt.

Produce expert Robert Schueller, Director of Public Relations at Melissa's Produce, and PacFAB Director Tracey Mitchell present a culinary show and tell, cooking demo, and tasting featuring examples of winter's bounty from Melissa's Produce. Winter, characterized by short days and long, cold nights—and dieback rather than growth—is actually a season of agricultural plenty, offering a cornucopia of fresh fruits and vegetables.

"OM" stands for Organic Mixology. "MOTAC" stands for The Museum of the American Cocktail. On Tuesday, February 12, at Hollywood's Lost Property Bar & Kitchen, join both for a very special Valentine's tasting of OM's organic liqueurs, created by Natalie Bovis, aka "The Liquid Muse."

Visit LA's Pacific Food & Beverage Museum and meet Chef Eda Akarsu-Smith, a native of Turkey and Owner of Chez Eda. She'll demonstrate and share the how-to and distinctive flavors of Turkish appetizers

Much of the world drinks coffee, but few people who rely on a steaming cup of it to start their day know much at all about its origins, how and where it's grown, and the nature of its journey from distant lands to their morning mug. On Saturday, March 2, visit LA's Pacific Food & Beverage Museum and learn the answers to these questions and more from Will Hyndman & Derek Jaeschke, Co-Founders of Alibi Coffee Co.