Koslow of Sqirl in Virgil Village will kick off a new series organized by A Sustainable Kitchen called “Chef Walkabouts” with an “on-site tutorial sharing (her) personal and professional insights on how to best utilize seasonal bounty.”
The inaugural stop will be Altadena’s own farmers’ market on Wednesday, March 26th.
Chef Koslow’s title for her presentation: Fighting Food Deserts.
Space is limited to twelve lucky folks—giving each the opportunity for access to the chef and the farmers—so sign up early…
Chef Walkabout at Altadena Farmers’ Market
Wednesday, March 26th, 4-5:30 p.m.
Altadena Farmers’ Market, 600 W. Palm St., Altadena 91001
Cost: $50 per person, proceeds benefiting Altadena Comm. Garden
Purchase tickets here
For more info, visit AFM’s Facebook page
SqirlLA.com states that Chef Koslow worked in pastry at the James Beard award-winning restaurant Bacchanalia in Atlanta, Georgia. She is a native of Long Beach and a preservation artist. Her preserves at Sqirl are made with organic, locally grown produce, a minimal amount of cane sugar (organic and fair trade, of course), a naturally occuring pectin, and “carefully preserved in copper jam pans handspun by a nearby coppersmith.”
Her “meticulously crafted preserves” may take up to three days to produce and maintain the rich colors of the fruit.
Always tinkering and experimenting, here are a few jams currently on the shelf: Liberty Raspberry & Tahitian Vanilla Bean, Wild Blueberry + Tarragon, Rutiz Blackberry & Lemon Verbena, and Moro Blood Orange + Vanilla Bean Marmalade.
Go ahead, try not to drool and look around for the car keys.
Sqirl: Breakfast and Brunch Restaurant, 720 N. Virgil Ave., #4, L.A. 90029. Hours: 8 a.m.-4 p.m. 323.284.8147. SqirlLA.com.
Sqirl products may also be found at Pasadena’s own Little Flower Candy Company, 1424 W. Colorado Blvd. 91105.