About Pamela Sheldon Johns

When she is not cooking, Pamela investigates the exquisite details of Italian food culture. She is an international juror and lifetime member of Slow Food, a former national board member of the American Institute of Wine & Food, and a professional member of the International Association of Culinary Professionals. She has written a baker’s dozen of cookbooks. Pamela and her family make their home in Tuscany, where she hosts food and wine workshops. In September 2007, Food&Wine magazine included Pamela’s Italian Food Artisans in a list of Italy’s top cooking schools.

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Pamela is on tour

From Pamela Sheldon Johns — Blog by
February 17, 2009

Appearances are listed in chronological order:

CALIFORNIA
CARLSBAD, CA
The American Institute of Wine & Food (AIWF): Seminar on Olive Oil
Sunday, February 22, 3:30 pm
Sheraton Carlsbad Resort, 5480 Grand Pacific Drive, Carlsbad, CA 92008 –Phone 858.759.4848
Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers.

Sur La Table: Cooking Class
Monday, February 23, 6:30 pm
1915 Calle Barcelona, Space #130, Carlsbad, CA, 92009 - Phone 760.635.1316
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

NEWPORT BEACH, CA
Sur La Table: Cooking Class
Tuesday, February 24, 6:30 pm
832 Avocado Ave., Newport Beach, CA, 92660 – Phone 949.640.0200
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

LOS ANGELES, CA
Sur La Table: Cooking Class
Thursday, February 26, 12:00 pm
6333 W. Third Street, Los Angeles, CA, 90036 - Phone 323.954.9190
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

WESTLAKE VILLAGE, CA
Let’s Get Cookin’: Cooking Cass
Friday, February 27, 6:30 pm
4643 Lakeview Canyon Road, Westlake Village, CA, 91361 – Phone 818.991.3940
Menu: White Bean-Rosemary Crostini; Bite Size Polenta Squares with Gorgonzola and Sun-Dried Tomatoes; Asparagus Wrapped with Bresaola; Mozzarella, Basil and Cherry Tomato Skewers; Prosciutto and Stracchino Pinwheels; Tramezzini of Crispy Pancetta, Tomato and Lettuce; Prosecco Cocktails

OJAI, CA
Ojai Culinary Studio: Cooking Class
Saturday, February 28, 2:00 pm
315 N. Montgomery, Ojai, CA, 93023 – Phone 805.646.1124
Menu: Potato-Red Onion Flatbread; Mini-Salmon Cakes; Grilled Scallops Wrapped in Pancetta; Homemade Baba Ghanouj with Toasted Pita Triangles; Stuffed Grape Leaves with Dilled Yogurt; Provencal Tomato and Basil Tartlets; Grilled Baby Vegetables

SANTA BARBARA, CA
Santa Barbara Winery: Seminar on Olive Oil
Sunday, March 1, 2:00 pm
202 Anacapa, St., Santa Barbara, CA, 93101 - Phone 805.963.3633
Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers.

SAN LUIS OBISPO, CA
Central Coast Culinary: Cooking Class
Monday March 2, 6:30 pm
2078 Parker St, Suite 110, San Luis Obispo, CA – Phone 805.541.2253
Menu: To be announced

SAN MATEO, CA
Draeger’s Cooking School: Cooking Class
Tuesday, March 3, 6:30 pm
222 E. Fourth Ave., San Mateo, CA, 94401 – Phone 650.685.3704
Menu: Pinzimonio – Crudites with Pamela’s Organic Extra Virgin Olive Oil; Spicy Bread Twists with Pesto Dip; Rice Croquettes Filled with Gorgonzola; Savory Winter Tart with Cavolo Nero Kale; Italian Ruby Chard Custard; Grilled Eggplant Rolls Stuffed with Herbed Ricotta; Polenta Bites with Goat Cheese and Sun-Dried Tomatoes

DANVILLE, CA
Draeger’s Cooking School: Cooking Class
Wednesday, March 4, 6:30 pm
4100 Blackhawk Circle Plaza, Danville, CA, 94506 – Phone 650.685.3704
Menu: Pinzimonio – Crudites with Pamela’s Organic Extra Virgin Olive Oil; Spicy Bread Twists with Pesto Dip; Rice Croquettes Filled with Gorgonzola; Savory Winter Tart with Cavolo Nero Kale; Italian Ruby Chard Custard; Grilled Eggplant Rolls Stuffed with Herbed Ricotta; Polenta Bites with Goat Cheese and Sun-Dried Tomatoes

LOS GATOS, CA
Sur La Table: Cooking Class
Thursday, March 5, 6:30 pm
23 University Ave., Los Gatos, CA, 95030 – Phone 408.395.6946
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

SAN FRANCISCO, CA
Sur La Table: Cooking Class
Friday, March 6, 6:30 pm
77 Maiden Lane, San Francisco, CA, 94108 – Phone 415.732.7900
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

Ferry Market: Seminar on Olive Oil
Saturday, March 7, 12:00 pm
One Ferry Building, San Francisco, CA, 94111, Phone: 415.693.0996
Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers.

SONOMA, CA
Ramekins Cooking School: Cooking Class
Sunday, March 8, 11:00 am
450 W. Spain St., Sonoma, CA, 95476 – Phone 707.933.0450
Menu: Pinzimonio; Bagna Cauda; White Bean-Rosemary Crostini; Caramelized Onion and Gorgonzola Bruschetta; Chicken Liver Crostini; Mozzarella, Basil, and Cherry Tomato Skewers; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Prosciutto and Arugula Mini Pizzas; Pepper-Crusted Tuna, Onion and Pepper Skewers

WASHINGTON STATE
SEATTLE, WA
Women for Wine Sense: Seminar on Olive Oil
Monday, March 9, 6:30 pm
Seattle, WA – 425.743.7438
Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from 50 Great Appetizers.

EDMONDS, WA
Sweet Basils Cooking School: Cooking Class
Tuesday, March 10, 6:30 pm
5820 156th St. S.W., Edmonds, WA, 98026 – Phone 425.743.7438
Menu: White Bean-Rosemary Crostini; Tomato Bruschetta; Mozzarella, Basil, and Cherry Tomato Skewers; Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Prosciutto and Arugula Mini Pizzas; Farro and White Bean Soup; Olive Oil Cake

KIRKLAND, WA
Sur La Table: Cooking Class
Wednesday, March 11, 6:30 pm
90 Central Way, Kirkland, WA, 98033 – Phone 425.827.1311
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

SAMMAMISH, WA
Hiroko Sugiyama Atelier: Cooking Class
Thursday March 12, 6:30 pm
22207 N.E. 31st St., Sammamish, WA, 98074 – Phone 425.836.4635
Menu: Champagne Oysters; Grilled Baby Vegetables; Mini Salmon Cakes; Prosciutto and Arugula Mini Pizzas; Grilled Scallops Wrapped in Pancetta; Rice Croquettes Filled with Gorgonzola; Orange-Broccoli Salad

UTAH
DRAPER, UT
Harmon’s: Book-Signing
Friday, March 13, 6:00 pm
Bangerter Crossing, 125 E 13800 S, Draper, UT - Phone 801.617.0133

Harmon’s Culinary Center: Cooking Class
Saturday, March 14, 11:00 am
Bangerter Crossing, 125 E. 13800 S., Draper, UT, 84020 – Phone 801.617.0133
Menu: To be announced

OREGON
PORTLAND, OR
Sur La Table: Cooking Class
Monday, March 16, 6:30 pm
1102 N.W. Couch St., Portland, OR, 97209 – Phone 503.295.9679
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-Size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

TEXAS
DALLAS, TX
Milestone Culinary Arts Center: Cooking Class
Tuesday, March 17, 6:30 pm
4531 McKinney Ave., Dallas, TX, 75205 – Phone 214.526.3942
Menu: To be announced

Sur La Table: Cooking Class
Wednesday, March 18, 6:30 pm
4527 Travis St., Suite A, Dallas, TX, 75205 – Phone 214.219.4404
Menu: White Bean-Rosemary Crostini; Crispy Parmigiano Shells with Mixed Greens; Baby Artichokes; Bite-size Polenta Squares with Goat Cheese and Sun-Dried Tomatoes; Potato-Red Onion Flatbread; Marinated Mussels and Clams; Roasted Garlic and Leek Soufflé

Slow Food Dallas at Flavors From Afar: Book-Signing and Olive Oil Tasting
Thursday March 19, Two events: 5:00 pm and 7:00 pm
6712 Snider Plaza, Dallas, TX 75205 –Flavors From Afar Phone 214.696.2327 and Slow Food Phone 214.325.1651

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