Edible San Diego Magazine launches virtual classes

Barleymash chef Kevin Templeton holds a fall salad dish

Sept. 28, 2020 12:30 PM PT

Edible San Diego Magazine has launched a series of EdibleSD@Home interactive virtual cooking classes led by local chefs.

The first class at 6 p.m. Sept. 29 will feature Barleymash chef Kevin Templeton making two autumn-inspired plant-based dishes. The second, at 6 p.m. Oct. 6, will feature Brad Wise of Trust Restaurant Group. The third, at 6 p.m. Nov. 17, will feature Davin Waite of All Things Waite restaurant group in Oceanside.

Students who purchase a Zoom link for the classes will be sent a shopping list five days beforehand so they can cook along with the chefs using their tablet, laptop or TV. Classes start at $35. To register, search EdibleSD@Home on Eventbrite.com.

Pam Kragen writes about restaurants and dining for the San Diego Union-Tribune. Email her at pam.kragen@sduniontribune.com.

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Pam Kragen

Pam Kragen is the arts and entertainment editor, as well as the chief theater, dining and opera critic, for the San Diego Union-Tribune. She joined the Union-Tribune staff in October 2012 after 27 years at the North County Times, where she served as the Arts & Features Editor, as well as the paper’s longtime arts writer and theater and opera critic. She is the co-founder of the San Diego Theatre Critics Circle. She holds a bachelor of arts degree in journalism from San Diego State University and completed fellowships in theater criticism at the University of Southern California and opera-classical music criticism at Columbia University’s Graduate School of Journalism. And in 2022, she was chosen as one of the fellows in the prestigious National Critics Institute, run by the Eugene O’Neill Theater Center in New London, Conn.

Edible San Diego Magazine launches virtual classes

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