Pacific Taste is an ongoing series of culinary demos, talks, and workshops hosted by the Pacific Food & Beverage Museum in Los Angeles. A wide range of culinary professionals, cookbook authors, PacFAB curators, and others deliver lively lectures and lead tastings and hands-on workshops demonstrating the rich culinary traditions and distinctive cuisines of the American West, Pacific Rim, and beyond.
Want to make cheese at home? On Saturday, April 6 at LA's Pacific Food & Beverage Museum, Chef Debbi Dubbs will teach you how! Plus she'll demonstrate how to create a delicious cheese board using fresh ingredients courtesy Melissa's Produce and a variety of cheese and gourmet deli items. After the program, enjoy Chef Debbi's delicious handiwork while she signs copies of The Little Book of Cheese: A Mouse Eye's View into the World of Cheese, plus limited copies of her first book, What's In Your Pantry? How to Stock Your Pantry to Create Delicious Dishes.
ADMISSION IS FREE WITH RSVP
ABOUT THE BOOK
A Little Book of Cheese is a mouse eye's view into the world of cheese. It’s the perfect size to tuck into your purse while you shop for cheese or cheese products. In it you’ll find tips on buying and storing cheese, how to serve cheese, ideas on how to make a killer cheese or charcuterie board, and suggestions on enhancing that board with specialty food products, including fruit and vegetables. Chef Debbi includes simple recipes to make soft and fresh cheese, as well as homestyle recipes that use cheese to create delicious dishes. Her previous book, What’s In Your Pantry?, is an easy-to-follow guide she created for her cooking class clients on how to keep your pantry stocked with basic ingredients.
ABOUT THE PRESENTER
Debbi Dubbs began her career in the restaurant industry and went on to own two catering companies, provide private chef services, manage an upscale gourmet deli for Spaghettini Restaurant, and work as a corporate chef for Melissa’s Produce. Debbi has taught cooking classes for Williams Sonoma, Bristol Farms, Sur la Table, Smith & Hawken, Bloomingdale’s, and Temecula Olive Oil Co. She now teaches at Chef Tech in Long Beach and is an ambassador for Scanpan and Global Knives. She hosts a yearly trip to Cambria and Paso Robles to meet with winemakers and farmers, visit olive oil farms, and more. She teaches organic vegetable gardening and manages her 24 x 24 ft. garden with raised beds.