What’s Cookin’ at the CulinaryLab?


A couple of weeks ago, I was invited to tour the brand new CulinaryLab inside the popular Anaheim Packing House. This new addition turns the eclectic food hall into even more of a destination. The space is the brain child of a collection of chefs, bakers, cake masters, and other culinary masterminds.  In addition to being a beautiful event space, this modern culinary experience transforms students into skilled industry-ready cooks, placing them in restaurant apprenticeships while they train to become chefs. This is especially fitting because Orange County is continually proving itself as a force to be reckoned with as far as food destinations go.





We were lucky enough to watch two demonstrations. One involved the preparation of locally caught tuna prepared two different ways, and liquid nitrogen ice cream.


Raw, locally-caught tuna  cured with seaweed and topped with crisp veggies.


Bacon ice cream topped with maple nuts.

As you can see, this a multi-purpose space that will be doing great things! One of the first to look forward to is their dinner with Chef Mark McDonald of Old Vine Cafe. Click here to learn more and purchase tickets: http://bit.ly/1Pk4FEE.


For more information on CulinaryLab OC, visit https://www.facebook.com/CulinaryLabOC.

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