(Note navy boldface are hyperlinks)
Okay finally spoke with the location. They expect a large turnout due to a number of groups involved as well as a large number of inquiries and tweeter retweets. They only put out a total of 65 seats (plus some standing area). However I am expanding the attendance to 20 people from 10. They said that you can get their as early as 9 AM to "save" seats. All seating is first come first serve. So if you do arrive near 11 AM you most likely will not get in. The chef comes around 9:30 to 10 and does all his prep, so he's there to watch, plus you can roam the food equipment/ specialty food store or cafe which has a lot of neat cooking stuff in it at gourmet prices.
So if you can't get there early, or it gets closer to the date and you're not sure you can make it, please be courteous and change your attendance so as to open that spot for some one else. Thanks
Cooking Presentation: Local California Spiny Lobster Recipes From Fig Ray Restaurant Chef Ray Garcia + Lunch (gourmet burgers & craft beer) afterwards at Father's Office
Presentation is approx 2 hrs and goes to 1 PM. Optional lunch afterwards would be to about 2 or 2:30ish........
On Saturday, February 2, 2013, Chef Ray will collaborate with Seafood for the Future, A Sustainable Kitchen, and Edible Westside at Surfas Culinary District, Culver City 8777 Washington Boulevard, Culver City to show how to prepare local spiny lobster to bring out the mild, sweet, and succulent flavors.
Chef Ray Garcia is committed to using fresh, local, and sustainable ingredients. In addition to responsible, local seafood, Chef Ray works with local California growers such as McGrath Family Farms and Weiser Family Farms. He even grows some of his own herbs and peppers in the FIG garden. Under his leadership, FIG’s commitment to sustainability goes beyond food to other aspects of operation including: filtering water, recycling and composting, and turning fryer oil to soap.
Chef Ray was recently awarded the Rising Star Award in the Sustainability category by StarChefs.com. Learn more about the California spiny lobster fishery and where you can buy them to prepare Chef Ray Garcia’s recipe in the winter issue of Edible Westside.
This event is FREE and open to the public! Seating is limited, so be sure to arrive early! Since seating is limited, please don't sign up unless you're sure that you'll attend. If you do sign up and then realize you can't make it, please cancel with sufficient notice so some one may fill your spot. Please don't crash. Thanks!
Read More about Chef Ray & Spiny Lobster here from Edible Westside's winter editionhttp://126.96.36.199/aw_flip_books/edible/westside_issue4/Edible_Westside_Issue_4/index.html#/24/
Meet the California Spiny Lobster from "A sustainable Kitchen" bloghttp://a-sustainable-kitchen.blogspot.com/2012/11/meet-california-spiny-lobster.html
Lunch (gourmet burgers & craft beer) afterwards at Father's Office
(Please indicate whether you want to do lunch afterwards or not if you indicate you're going to attend)
3229 Helms Avenue,Los Angeles, CA 90034
(Note my profile of Ray got a bit screwed up. I met for lunch with his publicist, and then was suppose to speak with him, but then Ray got called into a meeting so I never got to interview him, and despite efforts to reschedule never rescheduled...Thus I don't have a more detailed profile to share with you).
No claws .....