With Chef Ernest Miller
Friday morning, suddenly and without warning, the National Food & Beverage Foundation lost a family member. We are shocked and greatly saddened. Chef Ernest Miller was an inspiration to his colleagues and a tremendous asset to the Pacific Food & Beverage Museum, where he was only beginning his work as Curator of Culinary Education. We will miss him greatly, and the organization and its supporters will know him only by his memory, one we will work to maintain and share.
When you think of chile and hot sauces, you might think of Louisiana, Texas, or Mexico, but Southern California has a remarkable history with the spicy pepper. Join Chef Ernest Miller, PacFAB's Curator of Culinary Education, for an entertaining, illustrated, and informative gallery talk on how and where chiles and California history converge.
The presentation features fresh fare from Melissa's Produce and a tasting of several contrasting chile dips prepared by Chef Miller.
ADMISSION IS FREE WITH RSVP
About the Chef
Chef Ernest Miller, who has been called "the Huell Howser of California food," is a chef, historian, educator, consultant, and speaker—a familiar presence in museums, schools, and kitchens throughout Southern California. He serves as Corporate Chef at Coast Packing Company, founded in 1922 and the largest supplier of animal fat shortenings in the Western US. Miller, formerly Chef Instructor at Le Cordon Bleu College of Culinary Arts in Los Angeles, was educated at the United States Naval Academy and Yale Law School.