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.
Open Faced: A World Sandwich Tour & Book Signing with Karen Kaplan
Who doesn't love a good sandwich? Well, as Karen Kaplan's new book, Open Faced: Single-Slice Sandwiches from Around the World, reveals, pretty much no one. The sandwich, in fact, in one form or another, is a global culinary phenomenon. And on Saturday, January 19, at LA's Pacific Food & Beverage Museum, Karen will lead a world tour of the sandwich, demonstrate two classic expressions from Spain—Catalan Tomato Toasts and Mallorcan Tomato Toasts—featuring fresh fare from Melissa's Produce, and sign copies of Open Faced.
ADMISSION IS FREE WITH RSVP
ABOUT THE PRESENTER
Karen Kaplan is currently a freelance writer, editor, translator, and recipe developer. Her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, was published on August 1, 2017 by Gibbs Smith. She was a staff writer, editor, translator, recipe developer, and story producer at Bon Appétit magazine for 20 years and was in charge of the only issue of the publication to win a National Magazine Award while the magazine was based in Los Angeles. Concurrent with working at Bon Appétit, Karen was the restaurant critic for the LA Weekly and wrote and delivered a culinary broadcast at KCRW radio station in Santa Monica, each for seven years. She wrote the text for The Biggest Loser Cookbook; wrote the text and edited the recipes for Thermador, Taste of America, The Great American Oven Cookbook; edited the recipes for Israel Eats by Steven Rothfeld and Monet’s Palate Cookbook by Aileen Boardman and Derek Fell; and worked on several other cookbooks in a variety of capacities.
Karen has been a consultant for culinary websites and food-based reality television shows and has contributed to newspapers, websites, and national and international food and travel publications. She is multilingual and has spoken on gastronomic panels around the world. She holds a BA in Comparative Literature and Le Grand Diplôme d’Études Culinaires from La Varenne École de Cuisine in Paris. Karen has taught at both USC and UCLA. She lives in Studio City, California, with her husband, daughter, and two dogs.
ABOUT THE BOOK
Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith, revives classic toast recipes with a modern approach, turning unassuming slices of bread into a canvas for European, Latin American, British, and American flavors. Taste buds will be tempted by a Prosciutto, Pecorino Romano-Roasted Asparagus, and Gremolata bruschette; a Creamy Leeks with Cremini and Chanterelle Mushrooms tartine; and a Chickpeas, Spinach, and Chorizo montadito. Easy to prepare—and eat—they utilize nearly any ingredient from the fridge, pantry, or garden.