Los Angeles

Announcing the First Annual Couscous Festival

Chef Farid Zadi, a founder of the recently established Ecole de Cuisine Pasadena, has extended an invitation to Slow Food Los Angeles members and friends to attend the First Annual Couscous Festival at the school’s headquarters in Pasadena.

If you’re a fan of North African cuisine, an admirer of tagines, or someone who is curious to learn about Mediterranean food, this year’s Festival will offer lectures, demonstrations, and tastings that will offer a unique opportunity to learn about this rich, flavor-filled cooking from several chefs and authors. Appearing with Farid Zadi and Susan Park will be:

  • Paula Wolfert, the internationally recognized author of such classic cookbooks as Mediterranean Clay Pot Cooking, Couscous and Other Good Food from Morocco, The Cooking of Southwest France, and Cooking of the Eastern Mediterranean;
  • Clifford Wright, cofounder of the Venice Cooking School and author of several award-winning books including Real Stew, Little Foods of the Mediterranean, and A Mediterranean Feast;
  • Charles Perry, cofounder of the Culinary Historians of Southern California and a noted author and historian whose expertise includes the food of the Islamic world; and
  • Faye Levy, lead cooking columnist for The Jerusalem Post and the author of more than twenty acclaimed cookbooks including Healthy Cooking for the Jewish Home and Faye Levy’s International Jewish Cookbook.

When: Saturday and Sunday, October 16 and 17, 2010, from 11:00am until 7:00pm
Where: The Ecole de Cuisine Pasadena/Chefs Center of California, 45 North San Gabriel Boulevard, Pasadena
Cost: Tickets are available for two blocks of time on both days of the Festival, and are $20 per person, per block. Each ticket includes $15 worth of food tickets, and additional food tickets can be purchased in advance or at the Festival.

More details are available on the Festival site and on its information page; tickets may be purchased online through Eventbrite.

We hope you’ll take advantage of this opportunity to learn from the distinguished group of chefs and authors that will come together for this event, and look forward to seeing many of you there.