A Children's Workshop Featuring Chef Ernest Miller
It must have been a very hungry person who first decided to eat an artichoke. The large green buds covered with sharp spines can look a bit intimidating. Turns out they're delicious. They're also the state vegetable of California. Kids will learn the lore of the artichoke and how to prepare and enjoy them in this cooking workshop with PacFAB's Chef Ernest Miller.
Ages 7 and up. Fee includes one accompanying adult. Members: $30. Non-Members: $40.
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, 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.