A Taste of The Ebell, February 2012: Part 2 of 3 (Cuisine)

On Thursday, February 23rd, The Ebell of Los Angeles Special Events Department hosted a “Taste of The Ebell,” a showcase offering clients a special evening to sample delicious menu elements and unique event enhancements in preparation for their special day. The evening’s menu, designed by Executive Chef Louis Pechan included a variety of hors d’oeuvres, starter salads and entree selections, and [...]

Taste (video) of The Taste of The Ebell..!

Another glorious evening at The Ebell of Los Angeles last week, as we welcomed clients and their friends and family to enjoy menu selections, a specialty cocktail, and a festive environment at The Taste of The Ebell Showcase.  We will be sharing images of the event soon, but in the meantime, here’s a sampling of [...]

CANCELED Cooking Class: Appetizers with Chef Louis

Breaking News!  Ebell Executive Chef Louis Pechan sustained an injury while saving a puppy from oncoming traffic this weekend that will prevent the next session in the Cooking Class Series from taking place this Thursday.   This class with be rescheduled for a later date- keep your eyes peeled (and send healing thoughts Chef’s way [...]

Cooking Class: Appetizers with Chef Louis

February 4 is National Stuffed Mushroom Day.  While I can not guarantee this will be on the menu when Ebell Executive Chef Louis Pechan serves us his next Cooking Class, I can tell you the menu focus will be Appetizers and the evening will be fun!  Please join us! Cooking Lessons with Ebell Executive Chef, [...]

Ebell Chef offers Cooking Class, January 10

The Ebell is like a diamond; is it precious, multifaceted, brilliant, and unique. One of its many facets is the culinary excellence presented by Executive Chef Louis Pechan, who will present a cooking class on Baked Desserts on Tuesday, January 10 in the Ebell Kitchen.  You needn’t be a member to attend, but you do [...]

A Taste of The Ebell, July 2011: Part 2 of 3 (Cuisine)

On Thursday, July 21, The Ebell of Los Angeles Special Events Department hosted its 3rd  “Taste of The Ebell,” a showcase offering clients a special evening to sample delicious menu elements and unique event enhancements in preparation for their special day. The evening’s menu, designed by Executive Chef Louis Pechan included a variety of hors d’oeuvres, starter salads and entree [...]

A Taste of The Ebell, July 2011: Part 1 of 3 (Event Summary)

On Thursday, July 21st, the The Ebell of Los Angeles Special Events Department hosted its 3rd  “Taste of The Ebell,” a showcase offering clients a special evening to sample delicious menu elements and unique event enhancements in preparation for their special day. Menu and place cards were designed by Cherish Paperie. The evening began with rounds of our Signature [...]

Taste of the Ebell, April 2011: Part 2 of 3 (Cuisine)

On Wednesday, April 13, the The Ebell of Los Angeles Special Events Department hosted its 2nd  “Taste of The Ebell,” a showcase offering clients a special evening to sample delicious menu elements and unique event enhancements in preparation for their special day. The evening’s menu, designed by Executive Chef Louis Pechan included a variety of hors d’oeuvres, starter salads and entree selections. [...]

Taste of The Ebell, April 2011: Part 1 of 3 (Event Summary)

On Wednesday, April 13, the The Ebell of Los Angeles Special Events Department hosted its 2nd  “Taste of The Ebell,” a showcase offering clients a special evening to sample delicious menu elements and unique event enhancements in preparation for their special day. The evening began with rounds of our Signature Cocktail, Bathrub Gin Fizz, (more on that in part 3 [...]

A Taste of The Ebell Showcase: part 2 of 3

On January 19th, the The Ebell of Los Angeles Special Events Department launched “A Taste of The Ebell,” a showcase offering clients the opportunity to sample delicious menu elements and unique event enhancements for their special day. Executive Chef Louis Pechan designed the evening’s menu to insure our guests enjoyed a variety of hors d’oeuvres, [...]