Chef Louis’ Culinary Workshop: Cured Meats & Sausages
The Wine & Dine Committee has been having a lot of fun collaborating with Executive Chef Louis Pechan in designing culinary workshops for our Ebell Members. Set in the Kitchen of the Ebell of Los Angeles, the workshops host an intimate number of attendees up close to the action. The most recent workshop explored cured meats, sausages, and sampling house-made recipes (many of which the attendees too home with them.)
It was hard to tell which item was most popular as every sample platter was completely clear after every rotation. From cured salmon and cured pork tenderloin, to breakfast sausages and corned beef, each offering was unique in its flavor profile and texture and thoroughly enjoyed.Besides sampling the selections and expanding cooking techniques, the workshops allow for plenty of questions, and plenty of fun.
Be sure to join us for the next (and final) workshop of the season, taking place on Friday June 5 in the Ebell’s Courtyard Garden. The topic will be Salsa, Dips and Drinks, with Chef Louis demonstrating techniques for preparing a variety of summer snacks and toppings from Latin America, the Mediterranean, Asia and beyond, complete with summer cocktails that you’ll want to serve at your next party! Afterwards, enjoy a flavor-filled buffet in the garden including the snacks demonstrated, along with tacos, wraps, and other finger-food entrees.
Reserve your spot today!