Culinary Historians of San Diego will inaugurate its monthly public lecture series with “Cheese Through Time & Space, or How the Curds Always Find a Whey” featuring Andrew Spurgin. London born, but longtime San Diegan, Spurgin is a chef consultant and event designer who has cooked for three U.S. presidents, Martha Stewart, Jane Goodall, and at the James Beard House in New York. A popular lecturer, he travels throughout North America, Mexico and England to address the subjects of sustainability, cooking, event design, culinary responsibility and entertaining. The lecture will be held on the 9th floor in the Darlene Shiley Event Suite and San Diego’s brilliant new Central Library at 330 Park Boulevard.
For more information see Culinary Historians of San Diego’s website at: http://chsandiego.com/