Summer’s Harvest with Debra Sims

August 15, 2014 @ 6:00 pm America/Los Angeles Timezone
The Ecology Center
32701 Alipaz Street
San Juan Capistrano, CA 92675
$40 Member, $50 Non-Member
The Ecology Center

In this cooking class with Chef Debra Sims, we’ll prepare garden fresh tomatoes four ways with tomato jam, caprese salad, cold tomato gaspacho, and a tomato bread.

This adult series of cooking classes emphasizes the journey real food takes from seed to plate-beginning with an exploration of the orchard, vegetable and herb gardens, and ending with the preparation of a meal.

In this cooking class, join us with Chef Debra Sims, Executive chef Maro Wood Grill, to celebrate summer’s fresh harvest. We’ll be preparing garden fresh tomatoes four ways with tomato jam, caprese salad, cold tomato gaspacho, and a tomato bread.

Full menu coming soon!

About Chef Debra:

Executive Chef Debra Sims’ passion for sustainable, seasonal cuisine combined with her mastery of wood-fired grilling, brings to life a one-of-a-kind dining experience at Maro Wood Grill. Growing up in Colorado, Debra was inspired by fresh ingredients and developed a true love for the farm-to-table style of cooking. Upon realizing her culinary calling, she worked her way from Line Cook, to Sous Chef, to Pastry Chef, then Executive Chef where she leads the Maro Wood Grill kitchen today.

At the top of her graduating class of Le Cordon Bleu in September 2008, Debra began working as a culinary assistant at Sur La Table at the Los Angeles Grove and simultaneously served as a Line Cook trainee to Executive Chef Andy Pastore of the Hollywood hot spot Ritual Supper Club, formerly the famous White Lotus. Upon graduation, she was offered a permanent position as a Line Cook for Chef Pastore. Concurrently, she sought out an opportunity for pastry work as Head Pastry Chef at Town & Country, a pastry and deli store located in the heart of Sunset Junction in the Silverlake area of Hollywood.

Determination to expand her repertoire of skills led her to Firefly in March 2010. There, she was hired as the “hands-on-assistant” to Pastry Chef Nancy Silver, Founder of Snooklefritz Ice Cream Artistry in Chicago. Under the guidance of Chef Vinny Ivynian, she achieved success in fulfilling Silver’s intentions of her pastry creations. Both Chef Pastore and Chef Ivynian were an inspiration for Debra, providing invaluable knowledge of seasoning, ingredients, flavor profiles and technique.

In 2010, Debra was introduced to Mariano Molteni, founder of Maro Wood Grill in Laguna Beach. Soon after meeting, they realized that they had the same goal … to provide organic, responsible, sustainable, wood-fired cuisine at its finest to Orange County locals and tourists alike. As Executive Chef, she continues to lead Maro’s talented culinary team in her open exhibition-style kitchen where guests get a behind-the-scenes look at the grilling action.