A Brief Introduction to California Agricultural History
Gold brought a brief boom to California, but food brought lasting prosperity. The area that provides most of our agricultural bounty was once regarded as useless desert, but visionaries saw profit and security in land experts thought worthless. Join Chef Ernest Miller and PacFAB President Philip Dobard for breakfast and culinary conversation in Los Feliz.
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.
Pacific Taste is an ongoing series of culinary talks and workshops hosted by the Pacific Food & Beverage Museum in venues across Southern California. Research Fellow Linda Civitello, Curator Richard Foss, Chef Ernest Miller, and others deliver lively lectures and lead hands-on workshops demonstrating the rich culinary traditions and distinctive cuisines of the Pacific Coast and American West.