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    Taste of Pace

    4.8 (102 reviews)
    Closed 11:00 am - 8:00 pm

    Services - Taste of Pace

    Catering

    Gluten-free catering

    Vegan catering

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    Vegetarian catering

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    Cool atmosphere with a small group.
    Wayne H.

    Came for the farmers market class. A lot of fun, informative and very tasty! A nice way to spend an afternoon with a delicious meal at the end.

    The spread - Taste of Pace Cooking Class - 8/16/11
    Rebecca H.

    I attended Taste of Pace's farmer's market cooking class this evening, and it was truly a wonderful experience. I've taken many cooking classes before, mostly at Sur La Table, but this one was unique because it relied on the freshest farmer's market ingredients (focusing on what was in season), and was small and intimate, making learning a cinch. I consider myself an Intermediate-Advanced cook, but I came away with many new skills and tips (including how to make a perfect aioli, how to properly cut a peach (finally!), and how to use plating and presentation to enhance the dining experience). Pace is friendly and understanding (particularly toward the beginners in the class), and her "recipes" made for a delicious meal. And yes, you get a whole, full, nutritious, scrumptious meal from the class. I practically had to be rolled home. I highly recommend this class to beginners and advanced cooks alike. Such a pleasure, and I can't wait until the next one. I can't believe I'm saying it, but Fall can't come soon enough!

    Pace preparing fresh beignets with creamy mascarpone ice cream.
    Marissa S.

    All right. I have to admit when I first got out of my car on S Mateo, my boyfriend and I wandered up and down the street for fifteen minutes trying to find the entrance and started to think we'd been set up and some masked gang was going to jump out and rob us at any second. Thankfully, the locals saw us aimlessly trundling down their block and pointed us to Pace's door, as well as providing the door code (that I probably would have known if I'd just read the e-mail better.. d'oh!) One short flight of stairs later, we were welcomed into Pace's loft and found glasses of red wine in our hands as we were ushered to a table with a small gathering of foodies, oenophiles, and otherwise generally delightful people. And then came the food. Oh. My. God. The food. You will never say "I hate vegetables" again after sitting at Pace's table. She says the purpose of the evening is for her to try out some of her new recipes with the current produce that's in season, but I honestly just think she's showing off. There's dish after dish of deliciousness and while you're polishing off dessert (see the photo of beignets and mascarpone ice cream) you even get a visit from the coolest dog ever, Willie Nelson. So, yes, if you're reading this because you're trying to make up your mind to reserve a spot, do it now! Before it books up, you fool!

    Whipping up fresh topping for Crepes

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    Page 1 of 3

    Ask the Community - Taste of Pace

    Review Highlights - Taste of Pace

    Pace Webb's cooking class today in her awesome downtown loft space was terrific.

    Mentioned in 6 reviews

    Read more highlights

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    California Culinary Retreats - cooking class californiaculinaryretreats.com

    California Culinary Retreats

    (15 reviews)

    $$$

    I'm going to do this again and again. This is my happy place…read more I was late. Trying to rush out of work early on a Friday never works. Then there was the traffic on the 101. I was going to miss the meet & greet window and show up in the middle of the first class. Late for class on the first day of school! What a nightmare. The sun was setting as the 33 started twisting and climbing into the hills of beautiful Ojai, and my worries melted away. I arrived at Calliote Canyon and was immediately awed by the property. It's gorgeous--definitive California. Jill greeted me at the door with such warmth, and ushered me to the screen porch where Chef Carol was in the middle of her first lecture of the weekend--herbs. Chef gracefully incorporated me into the lecture with brief introductions and catch-up. Jill magically appeared with a beautiful small plate of nosh and a glass of wine, along with the recipe packet and a pencil for note taking. What traffic? I was at work earlier today? Instantly all the cares and concerns of the real world evaporated from my mind. I needed that more than anything. I felt utterly at ease. And I was learning! I learned so much over the course of that weekend. I found myself taking notes right away, because basically every statement coming out of Chef was kitchen gold. I generally pride myself on 'being a good cook' but man, nothing humbles your kitchen pride like learning from a chef. Chef's experience in kitchens and classrooms makes her the perfect educator in this setting. She lectures with a lovely conversational style, making eye contact and ensuring everyone is together, understanding. During practical work in the kitchen, Chef deftly moves throughout the room, giving tips and correcting techniques. All the while Jill is making sure your every need is met, you have all the tools you need before you realize you even need them, and keeping the fantastic tunes at just the right volume. Jill quite obviously put a great deal of care and attention into every detail of the weekend; she is a great host. There were 4 courses total (including a full real course where we learned stuff and made stuff on Sunday! None of this, just wrap up and say goodbyes by noon--Sunday was a full day). Each course was valuable lecture followed by hands-on kitchen work. We covered an exhaustive amount of information and technique without a trace of exhaustion. We cooked delicious food! We ate delicious food! The settings for each meal were picturesque, the ambiance was ideal. A dozen like-minded people sharing a mutual sense of accomplishment, dining under the stars and amongst the candlelight, getting to know one another over a fabulous meal. There is nothing better! Time slowed down. Wonderful new friendships blossomed. Calm, clarity of mind, relaxation, joie de vivre, happiness; these are my memories of this retreat. I'll do this again and again.

    My new favorite weekend getaway for FUN, meeting new friends and great cooking for any skill level…read more I've been to two of their cooking retreats and I look forward to more as soon as possible!! I Really can't say enough positive things about each weekend. I left there feeling energized, peaceful, contended and with skills I wanted and needed to learn! Mediterranean and French were equally as enjoyable and all I can say is "I want more please" Chef Carol and Chef Gillian make the experience so easy and stress free. I felt right at home. Love you guys!! See you again next year!!

    Cozymeal - course 1: nigiri

    Cozymeal

    (2 reviews)

    As a part of my Christmas gifts, my boyfriend got us an experience with Cozymeal for a sushi making…read moreclass. Cozymeal's platform has a variety of different cooking classes with local chefs all over the place. Such a thoughtful and well executed plan! My boyfriend said he browsed through many sushi making classes and ultimately booked the one he did because it had the best menu, with the most variety of options. We arrived 10 minutes early, because I like being early and it really paid off. We got to pick our workstations, which I feel like were the best spots in that kitchen. The class started on time, so the stragglers got the worst spots and missed out on the intro. Upon entering, we were directed by chef to go wash our hands, and put on an apron that they provided. We brought our own sake for the event to pair with our sushi, as the website indicates that you can bring your own drinks like beer and wine. They did not have ice buckets or anything to chill our drinks, so that's what I would say is an opportunity for improvement. During our class, there was a total of 6 students, which were 3 groups of couples. Your experience is unfortunately affected by the other students. One of the other couples were cool, but one of the other couples were obnoxious and inattentive. I wouldn't care as much if it doesn't affect me but it does when we are mixing communal rice or he's taking 2 pieces when the instructor tells us all to take 1 piece of fish. Then you're just messing with the group's supplies. Sigh. After mixing the rice, we started to form our first menu item, the Nigiri. This course just had one piece of salmon nigiri. I got really good with forming the rice for my nigiri. You can tell since I was able to pick up my nigiri without struggle. Most of the other students' rice fell apart and they couldn't even lift it from their plate. Then was the Sashimi, where we were all given pre-sliced salmon and yellowtail to consume for our sashimi dish. Then we were all given bricks of tofu to practice cutting as it allegedly mimics the texture of the fix. Not that exciting. My boyfriend did really good with his knife cuts so I'll leave the cutting to him in the future. Next was the Maki, or the handroll. This step was fun because it allowed for a lot of customization. You can add your prefer ratio of soy sauce, spicy mayo, and sesame oil to the salmon. You can use chopsticks as guidelines for the area to apply the rice, then sliced cucumbers, avocado, and then finally your fish. Yummm. It was also easy to form and eat. I can see more maki for us at home. Quick public service announcement. Pay attention to when the chef tells you to eat or to wait. The chef clearly told us to plate and wait for the remaining three items so we can all sit down at the dinner table together. One guy in that awful couple pair started eating his food, and his partner ended up eating alone at the end. Super awkward. The Temaki is your typical roll with the seaweed paper on the outside. We got salmon as the filling. This was fun to roll up, and I did really well, but I don't enjoy eating rolls so I probably wouldn't invest in supplies to make this at home. It was still fun to learn. Not to mention it was such a hassle, cause you have to clean your knife in between every cut or else the sticky rice would get all over the place. Then we made the Uramaki, which is the inside out roll where the rice was on the outside. This was even messier to deal with and even less likely for me to make it at home. They gave us lame imitation crab meat for this one, which I don't care much for. Cutting this one was more of a pain than the last. Last was the Chirashi bowl. We were given these stamps to punch out designs out of carrots and cut sweet peas all cute. Then boil them for a minute, to have the same consistency as everything else. We were given a piece of salmon, a piece of yellowtail, and some sweet egg from the instructor to put together our chirashi bowls. Then we took the last 3 items of the menu over to the table for a communal meal. I had such a fun time making sushi with my boyfriend. We will probably make some nigiri, sashimi, and maki in the near future. For anyone interested in these cooking classes, I recommend booking with more friends to eliminate the chances of potentially bad company. And remember to arrive early to seize the best cooking stations.

    Complete And total waste of money. No one confirmed with information for log in. Then I get a…read moremessage from the Chef that she was waiting for me in the Zoom room. The owner, Sam, is a scammer. They schedule you, take your money and drop you.

    Taste of Pace - catering - Updated May 2026

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