There’s no lack of culinary classes to fill up on at University by the Sea: crepe-making courtesy of the folks at La Muse Café, appetizer and wine pairing from the observant minds of Olives Gourmet Grocer, a lesson in mixology from the slingers at the Sky Room. But perhaps the most essential lesson will come from Russ Parsons, the L.A. Times food writer and author of How to Pick a Peach. Parsons’ book, rightfully praised by every sector of the food world (including acclaim from Thomas Keller and Anthony Bourdain), is as comprehensive a guide as there is on eating locally and seasonally. “Cooking and eating should be pleasurable, not punishment,” Parson writes via e-mail, when asked on how to start shopping smarter. “Go to the farmers market as often as you can to learn what’s in season, and wherever you’re shopping, buy what looks best—that’ll put you pretty much on the right track.” In the pages of Peach (as well as the Times), Parsons writes with a wide-ranging passion, one that’s sure to carry over to his class at University by the Sea. And when pressed as to what fall produce he’s most looking forward to, he proves why: “I’m notoriously promiscuous when it comes to fruits and vegetables. I even love cauliflower when it’s prepared well.”

‘HOW TO PICK A PEACH’ WITH RUSS PARSONS SUN | UNIVERSITYBYTHESEA.COM

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