Recipes & Gift Ideas

Simple Homemade Ricotta

  • 3 cups whole milk
  • 3/4 cups heavy cream
  • 1/2 tsp sea salt
  • 3 Tbsps fresh lemon juice

1. Place the milk, cream and salt in a large saucepot. Heat over medium heat, stirring occasionally, until your mixture reaches 190 degrees.2. Remove from heat and pour in the lemon juice. Stir two or three times, gently, around the pot and let sit, undisturbed, for 5 minutes.3. Place two or three layers of cheesecloth over a colander (with the colander in the sink or over a large bowl to catch the whey) and gently pour the mixture over the cloth. If you don’t have cheesecloth, use one layer of a floursack towel.4. Allow the mixture to drain for at least one hour. The longer you wait, the firmer your cheese will be. Once the curds are the consistency you want, remove them and refrigerate them right away. Feel free to stir in olive oil, fresh herbs or even pesto for a more customized cheese.

Butterscotch Doughnuts

  • 1 cup warm water
  • 2 envelopes (equal to 2¼ tsps) yeast
  • 1 cup flour
  • 2/3 cup sugar
  • 2/3 cup butter, room temp
  • 3 eggs1 Tbsps vanilla (or½ bean)
  • 1 tsp salt3½ cups flourabout
  • 4 cups vegetable oil (we use grapeseed)

1) In a small bowl, gently stir until just combined your water and yeast. Let stand 5 minutes and then stir in the 1 cup of flour. Cover the bowl and let rise for 30 minutes.2) Unwrap the bowl and stir in your sugar, butter, eggs, vanilla and salt.3) Stir in (either with a wooden spoon or with the dough hook in a stand mixer until uniform) the last 3½ cups of flour.4) Place back into the proofing bowl and let rise for 1 hour. Cover and refrigerate either overnight or for a minimum of 3 hours.5) Roll the dough out think (about 3/8″ of an inch) and cut out your doughnuts. Let them rise one hour on parchment paper6) Fry immediately:Prepare your oil by placing at least 3 inches on it in your saucepot. Heat the oil over low heat until it reaches nearly 375. Turn your heat down to maintain the temperature. Slide doughnuts in, one at a time, and cook for 1½ to 2 minutes on each side. Pick them up with tongs and place them on paper towels to get rid of excess oil.7) Wait a few minutes before glazing or shaking with powdered sugar.

  • Butterscotch Glaze
  • ½ cup heavy cream
  • 2 sticks butter
  • ½ tsp sea salt
  • 1/3 cup muscovado sugar
  • 2/3 cup demerara sugar

Vanilla bean, extract or other flavoring

1) Bring the cream and butter to a slow simmer and set aside.

2) In a large saucepot or dutch oven, heat the sugars (on medium heat) until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.

3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream and butter mixture. Turn the heat back on to medium-low, and stir in the salt and vanilla.

4) Cook over this heat, stirring occasionally, for about 1-2 minutes. The caramel will thicken a bit. Remove from heat and pour through a strainer if needed.

5) Spoon over doughnuts….MMMMMMMM!!!!!!

  • 2¼ cups heavy cream
  • ¾ cup Muscovado sugar

1) Test the water level of a roasting pan by placing your ramekins inside and filling the pan with water until it reaches halfway up the sides of each cup. Remove the ramekins and place the roasting pan in the oven, turning it to 300. It’s helpful to remove the shelf above your water bath for easier access later.

3) Prepare a caramel by melting the demerara sugar in a saucepot. Tip of the day; do this over medium heat and stir only once 2/3 of the sugar has melted. Take a wooden spoon and slowly move the sugar back and forth until all of it is evenly caramelized.

5) In a medium-sized bowl, whisk the yolks for a minute, or until a bit lighter in color. Temper the yolks with ¼ of the cream and whisk. Add the remaining cream and stir.

3) Fill each fig with about one tablespoon of cheesemixture and lightly press the sides to seal. Bake in at 375 for 10-12 minutes, or until the cheese is bubbly.

Rich and buttery.. …are our famous Financiers. Named after patrons of the French financial district patrons, these decadent little teacakes have traditionally been baked into rectangular bars of gold. Made with browned butter, nut flours and egg whites, this batter stores wonderfully in the fridge for up to a week- ready for your scooping! Feel free to email us for recommendations on where to source vanilla beans and nut flours. Financiers

2/3 cup almond flour 5 egg whites, room temp

½ cup all-purpose flour

1¾ cup powdered sugar

½ vanilla bean (or 1 tsp vanilla extract)

5½ ounces brown butter

1) To make browned butter, melt butter with vanilla in a small saucepan over medium-low heat just until brown specs form on the bottom of your saucepan. Remove from heat and set aside.

2) In a medium bowl, whisk together the sugar, flour, and almond flour until combined.

3) Add the egg whites, one at a time, all the while whisking. Stir in the browned butter.

4) Refrigerate for one hour.

5) Pour into mold and bake at 375 for 8-12 minutes, depending on the size of your mold.Variation:Pistachio and Chocolate: Replace a third of the almond flour with ground pistachios, or add ground pistachios to the mixture. Once you’ve poured the financiers in the molds, sprinkle finely chopped chocolate over the financiers. Bake as directed.Hazelnut Financier: Replace a third of the almond flour with hazelnut flour. Continue as directed.

Apricot Frangipane Tarts It’s the start of stone fruit season; ripe little jeweled apricots and their hybrid cousins are plentiful and usher in peach and nectarine seasons. I look forward to this time of year all winter! Pate Sucree (Sweet Pastry Dough)12 oz butter, at room temperature

¼ cup sugar

1 egg

2/3 cups flour

1/2 cup almond flour

1 tsp vanilla

pinch of salt

1) In mixer, beat the butter and sugar with the paddle attachment.

2) Add the egg, flour and vanilla and beat until it just comes together.

3) Wrap in plastic and refrigerate for 1 hr. Roll out into sheet and cut out in size desired for pie or tart shell (s). Shape into shells and bake at 350 until light golden brown on the edges.

Fruit and Almond Filling

  • 1/2 cup almond flour (you can also grind some almonds in the food processor)
  • 1 tablespoon flour
  • ¼ cup sugar
  • ¾ stick butter
  • 1 egg
  • 1/2 tsp powdered sugarpinch of fresh ground ginger
  • 4-6 ripe apricots

1) Pulse the almond, flour, sugar, powdered sugar, ginger, the egg and butter until it all comes together.

2) Spread filling into tart crust(s).

3) Place apricot slices into a pretty pattern over the filling.

4) Bake the tart at 350 for about 25 minutes (15 for smaller tarts).

Earth Shakin’ Blondies
We’ve been living on some shaky ground lately here in L.A. Here is an easy way to release tension- in the kitchen!2 sticks butter (8 oz), room temperature1 1/2 cups packed brown sugar

  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp baking soda
  • 2½ cups flour
  • 1/4 tsp fine sea salt
  • 1 cups coarsely chopped milk chocolate
  • 1 cup toasted walnuts

1) Cream butter with the brown sugar until it looks light and fluffy; this takes about 3-4 minutes.2) Add your eggs and scrape the bowl well. Keep mixing for 1 more minute and add the chopped chocolate. Mix until just combined.3) In a separate bowl, whisk together the flour, salt and baking soda. Add to the butter mixture and mix until just combined.4) Spread batter into an 8×8 parchment-paper lined pan.5) Bake at 350 for 35 minutes. Remove from oven and cut jagged grooves into the top of the blondies.6) Place the chocolate chips in a small bowl. Bring the heavy cream to a simmer and immediately pour over the chocolate. Stir slowly until smooth to finish the ganache.7) Pour the ganache into the grooves. Cool to set, cut and enjoy the sweet lava love!

Easy Pie Crust3 cups flour 1/4 tsp salt1 tsp sugar1/4 tsp fresh ground ginger 2/3 cup water, very cold 10 oz butter, very cold and cut into small squares

1) Place the dry ingredients in a food processor and pulse 4 or 5 times.

2) Add the butter and pulse just until small pebbles form.

3) Add the ice water and pulse just until a crumbly dough comes together. If needed, add 1 tbsps of water at a time until the dough forms.4) Remove from the food processor (carefully) and form a flat disc. Wrap ion plastic and refrigerate for 1 hour (or 20 minutes in the freezer).

5) Roll your dough in a shape 2” larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge.6) Bake blind (with pie weights* and no filling) at 350 until golden on the edges.

*Dried beans or rice work well as pie weights! When making little pie (tart shells work best), line the unbaked crust with a cupcake liner and fill with your weights.Filling:3 cups fresh blueberries1/4 cup sugar1 tsp fresh lemon juice (meyer lemons are best)1 Tbsp warm apricot preserves1/4 cup sugar for dusting1/2 cup fresh blueberries

1) Remove pie crust(s) from oven and remove the pie weights.2) Immediately and gently toss the 3 cups blueberries in a large bowl with the other ingredients.3) Spoon the berries into the pie(s) and bake for an additional 10-12 minutes at 350. 4) Remove from oven and add fresh berries. Sprinkle with sugar and enjoy warm!

3) Add salt and eggs 1 at a time, beating well after each addition. Beat in vanilla bean or 1 Tbsp extract, then flour mixture just until incorporated.

3. In a medium bowl lightly beat your egg. Mix in onions and spinach. Stir in your cheese. If you leave the filling in the fridge for a few hours, it’ll make it easier to handle and fill the dough with.

5. Roll out pie dough (see below) and cut out 6-8″ circles. Fill half of the inside the circles and make any fold you fill comfortable with. The key is to seal it. You can moisten half a side of the disc with water in order to make a better seal.

6. Place your empanadas on a cookie sheet lined with parchment paper, keeping them at least 2 inches apart. Cut a few slits into each empanada for steam to escape.

Experience The Market at Santa Monica Place

Stroll through The Market at Santa Monica Place to find what’€™s fresh and what’€™s cooking. Enjoy fresh, farm-to-table meals at The Curious Palate and roasted coffee at Groundwork. Learn to create culinary masterpieces like homemade croissants or French macarons at The Gourmandise School of Sweets & Savories or learn to cook raw foods at Matthew Kenney Culiary. Find the perfect bottle of wine to take to dinner at Venokado Wine & Gifts or an assorment of kitchen accessories at COOK by Venokado. Give in to a mouthful with gourmet chocolates from Chocolate Opulence or a marvelously sweet treat from N€™ice Cream. And be sure to stop by for farm-based beauty products from Benedetta Skin Care. The Market has the ingredients for an authentically great time, such as a great meal at M.A.K.E. Raw Cuisine and so much more.

The latest outpost of this Westside favorite brews certified organic, fairly traded, single origin and custom-blended coffees, including Banda Geisha, Black Gold, Bitches Brew and Angel City.

M.A.K.E. is a Raw restaurant, featuring cutting edge plant-based cuisine. The menu is executed under the guidance of Raw food chef and author, Matthew Kenney.

From Denmark to Venice to Santa Monica comes N’€™Ice Cream, superior gelato and sorbet made fresh every morning with organic ingredients and fresh seasonal fruits.

The brainchild of a French pastry artist and an accomplished Southern cook, this cooking school offers 3- and 4-hour classes, chef demonstrations, special events, cookbook signings and more.

Singing Chefs

They were comprised of 15 male “chefs” who performed acapella for guests to get them excited for the weekend long celebration in honor of The Market.  Performances took place in The Plaza and in front of the Market.  They sang “All The Single Chefs – Throw Some Kale On It” to the tune of Beyonce’s “All The Single Ladies – Put A Ring On It”, “Make Soup” to Cee Lo’s “Forget You”, and “Pan In The Fire” to the tune of “Great Balls of Fire.”  Each popular song had a foodie spin to it and each ‘chef’ added his own flavor.

The Market At Santa Monica Place –

Stroll through The Market at Santa Monica Place to find what’s fresh and what’s cooking. Enjoy fresh, farm-to-table meals at The Curious Palate and roasted coffee at Groundwork. Learn to create culinary masterpieces like homemade croissants or French macarons at The Gourmandise School of Sweets & Savories or learn to cook raw foods at Matthew Kenney Culiary. Find the perfect bottle of wine to take to dinner at Venokado Wine & Gifts or an assorment of kitchen accessories at COOK by Venokado. Give in to a mouthful with gourmet chocolates from Chocolate Opulence or a marvelously sweet treat from N’ice Cream. And be sure to stop by for farm-based beauty products from Benedetta Skin Care. The Market has the ingredients for an authentically great time, such as a great meal at M.A.K.E. Raw Cuisine and so much more.

The latest outpost of this Westside favorite brews certified organic, fairly traded, single origin and custom-blended coffees, including Banda Geisha, Black Gold, Bitches Brew and Angel City.

M.A.K.E. is a Raw restaurant, featuring cutting edge plant-based cuisine. The menu is executed under the guidance of Raw food chef and author, Matthew Kenney.

From Denmark to Venice to Santa Monica comes N’Ice Cream, superior gelato and sorbet made fresh every morning with organic ingredients and fresh seasonal fruits.

The brainchild of a French pastry artist and an accomplished Southern cook, this cooking school offers 3- and 4-hour classes, chef demonstrations, special events, cookbook signings and more.

Come to The Market for a carefully curated menu of food experiences that fits with the way people in Santa Monica live today. We know you crave local products and nourishing experiences – whether you’re planning dinner or planning to feed your imagination. The Market brings you the very best organic, artisanal and gourmet ingredients from some of the region’s most creative culinary thinkers.

The Market at Santa Monica Place is a delicious collection of organic, artisanal and gourmet food and gifts from the best local purveyors. These hand-picked independently owned shops offer a food experience unlike anything else in Southern California. Come out and meet your favorite artisans and discover the joy of good food.

The brainchild of a French pastry artist and an accomplished Southern cook, The Gourmandise School of Sweets and Savories offers 3- and 4-hour classes, chef demonstrations, special events, cookbook signings and more.

This market, kitchen and café specializes in artisanal foods and farm-to-table cooking – and the results are always delicious.  The Curious Palate features unusual culinary items from around the world by Mark Cannon and Elliot Rubin.

A Westside favorite, groundwork coffee company brews certified organic, fairly traded, single origin and custom-blended coffees, including Banda Geisha, Black Gold, Bitches Brew and Angel City.

Experience this hip and eclectic wine shop and also discover unusual, beautifully packaged gifts. A tasting room adds to the excitement of this new location of the West Hollywood favorite, Venokado.

Joining Primi Al Mercato, acclaimed Santa Monica-based restauranteur Piero Selvaggio brings a second eatery to The Market called Norcino, meaning “The Butcher.”  The concept combines charcuterie plates with premium cheeses that will be served in a sushi-inspired fashion.  The meat plates will be sold separately or can be combined with a selection of assorted cheeses to take home.  To compliment the meats and cheeses, wine and beer will be served as well.

Artisan, gourmet chocolates – hand-made by the company’s French-trained chocolatier – star in Chocolate Opulence’s new location at The Market. Always made fresh in Los Angeles, these chocolates use natural ingredients only with no preservatives.

Chocolate Opulence is renowned for its beautifully painted, uniquely flavored chocolates, including Greek Kalamata Olive, Cucumber Vodka, Earl Grey, Mango Wasabi, Pomegranate, Hibiscus, Curried Kiwi and many more. Or choose from perennial favorites like Grand Marnier, Coffee, Mint Truffle, Lemon Mousse, Raspberry, Banana, Sea Salt Caramel and others.

The Maitre Chocolatier, Wahjung Park, studied in Paris at the noted Ecole Superieure de Cuisine Jean Ferrandi, and has worked with some the most esteemed chocolatiers in France, including Alain Furet. Christian Alexandre, her husband and co-owner, has a background in international finance and politics. 

A favorite local baking expert French native Clemence Gossett of Gourmandise Desserts, and her partner Hadley Hughes, operate a sweet and savory cooking school in The Market with two teaching kitchens and state-of-the-art equipment. On the menu: three- and four-hour classes, chef demonstrations, special events, cookbook signings and community partnerships.

Recent classes have included Sweet Spring Tarts, Gourmet Candy Bars, Handpies, Izakaya: Japanese Small Plates, Southern Pies, Quiches and Savory Tarts, French Macarons and many more.

In some ways, Gossett’s story reads like a Hollywood script.  Her pastry skills were born at her family’s auberge in Provence, where as a girl she made a chocolate cake that made it on to the dessert cart – a magical experience for this young baker.  Later Gossett left the kitchen for film school, a stint at Fox and two children before opening a small baking company in Venice.  She began teaching classes on a whim and found what she loved best.

Prizes will be awarded for 1st, 2nd and 3rd place in each category and by a panel of professional judges. Viewer’s Choice awards will be given out to Amateur and Youth entries which garner the greatest number of votes.

We (The Gourmandise School and Santa Monica Place) are not responsible for any damage to your entry. Entries must be picked up by 7pm on Sunday, Dec, 11. Winning entries must remain on display in The Market until Jan. 2.

: Entries may be not exceed 24″ x 24″. There are no height restrictions. Delivery: All entries must arrive between 10am and 8pm on Friday, Dec. 9 at The Market, located on the third floor of Santa Monica Place. A showroom will be designated for the display of all entries and marked as such.

: Voting will take place between Noon and 2pm on Sunday, Dec. 11. Viewer’s Choice voting will begin on Saturday, Dec. 10 at 10am and will continue until winners are announced at 2pm on Sunday, Dec. 11.

: All materials, including supports, must be edible. Your houses’ base need not be made of edible materials, but must be strong enough to support your creations in the event it needs to be moved.

Most purveyors of The Market are open a minimum of 10AM-9PM Monday through Saturday and 11AM-8PM on Sunday. However, some purveyors’ hours may vary, so it’s best to check the hours of specific purveyors prior to your visit.

Parking is easy and convenient for The Market.  Parking is available in the City of Santa Monica’s eight public parking structures, including Structure 7 and Structure 8, which are immediately adjacent to Santa Monica Place.  Both are equipped with a brand-new, highly visible green- and red-light parking guidance system that indicates exactly which parking spaces are available.

There are two structures that are connected to Santa Monica Place and two specific locations that feed directly into level 3, where The Market is located.  We want to fill you in on a little secret to get you in and out in no time!

Structure 7 is located on 4th and Broadway.  Park on level 4 and walk directly into Level 3 of Santa Monica Place where The Market is located or take the sky bridge directly into The Market.

Freshly made every morning, dozens of delightful flavors – think salted caramel, chocolate hazelnut, sour cherry and so many more – of organic, free-trade gelato and sorbet from N’Ice Cream are rare treats. Never more than 12 hours old and made with less cream and sugar than standard products, the sublime gelato is the creation of Danish duo Christian Toxboe and Laura Nielsen.

The pair moved from Denmark in 2008 with the sole purpose of opening a gelato and sorbet store in Los Angeles. They fell in love with Venice and decided it would be the perfect location for the first N’Ice Cream store.  The Abbot Kinney neighborhood quickly embraced the new little gelato store and it became so successful that Toxboe and Nielsen opened a second location on the Venice Boardwalk in 2009. N’ice Cream offers gelato and sorbet by the scoop – made with seasonal fruits and other fresh ingredients – as well as milkshakes, thickshakes and coffee drinks.

Sunday is all about family, from kids cooking classes to arts and crafts to a child DJ spinning tunes in support of Operation  Smile. 11am-1:00pm: Zuddha Girls Demo: Superfood Smoothies 1–5:00pm: DJ on the Dining Deck1-5:00pm: Kids craft time, including macaroni necklace decorating1-8:00pm: Interactive photo both in The Plaza3-5:00pm: French Macarons with Nate of Fat Uncle Farms ALL DAYSampling of gelato cakes around the market and around the property (N’ice Cream)Sampling of skin products, FREE hancials and ETW a customized gift bag filled with farm-sourced local harvest, fresh and authentic skin food preparations (Benedetta)

Made with the highest quality organic ingredients, the Cookie Guru bakes cookies that are crispy, yet chewy and gooey. These gourmet delights are paired with delicious flavored organic milk, which provides a unique twist on a classic pairing.

Join her celebrity clientele and experience a fresh take on floral design, including one-of-a-kind arrangements and fun classes, at Jenny Barker’s Magical Blooms.

Experience The Market at Santa Monica Place

Stroll through The Market at Santa Monica Place to find what’s fresh and what’s cooking. Enjoy fresh, farm-to-table meals at The Curious Palate and roasted coffee at Groundwork. Learn to create culinary masterpieces like homemade croissants or French macarons at The Gourmandise School of Sweets & Savories or learn to cook raw foods at Matthew Kenney Culiary. Find the perfect bottle of wine to take to dinner at Venokado Wine & Gifts or an assorment of kitchen accessories at COOK by Venokado. Give in to a mouthful with gourmet chocolates from Chocolate Opulence or a marvelously sweet treat from N’ice Cream. And be sure to stop by for farm-based beauty products from Benedetta Skin Care. The Market has the ingredients for an authentically great time, such as a great meal at M.A.K.E. Raw Cuisine and so much more.

The latest outpost of this Westside favorite brews certified organic, fairly traded, single origin and custom-blended coffees, including Banda Geisha, Black Gold, Bitches Brew and Angel City.

M.A.K.E. is a Raw restaurant, featuring cutting edge plant-based cuisine. The menu is executed under the guidance of Raw food chef and author, Matthew Kenney.

From Denmark to Venice to Santa Monica comes N’Ice Cream, superior gelato and sorbet made fresh every morning with organic ingredients and fresh seasonal fruits.

The brainchild of a French pastry artist and an accomplished Southern cook, this cooking school offers 3- and 4-hour classes, chef demonstrations, special events, cookbook signings and more.

Meet The Purveyors

Come to The Market for a carefully curated menu of food experiences that fits with the way people in Santa Monica live today. We know you crave local products and nourishing experiences – whether you’re planning dinner or planning to feed your imagination. The Market brings you the very best organic, artisanal and gourmet ingredients from some of the region’s most creative culinary thinkers.

The Market at Santa Monica Place is a delicious collection of organic, artisanal and gourmet food and gifts from the best local purveyors. These hand-picked independently owned shops offer a food experience unlike anything else in Southern California. Come out and meet your favorite artisans and discover the joy of good food.

From Denmark to Venice to Santa Monica comes N€’Ice Cream, superior gelato and sorbet made fresh every morning with organic ingredients and fresh seasonal fruits.

The brainchild of a French pastry artist and an accomplished Southern cook, The Gourmandise School of Sweets and Savories offers 3- and 4-hour classes, chef demonstrations, special events, cookbook signings and more.

This market, kitchen and cafe specializes in artisanal foods and farm-to-table cooking and the results are always delicious.  The Curious Palate features unusual culinary items from around the world by Mark Cannon and Elliot Rubin.

A Westside favorite, groundwork coffee company brews certified organic, fairly traded, single origin and custom-blended coffees, including Banda Geisha, Black Gold, Bitches Brew and Angel City.

Experience this hip and eclectic wine shop and also discover unusual, beautifully packaged gifts. A tasting room adds to the excitement of this new location of the West Hollywood favorite, Venokado.

Norcino Salumeria Cheese Bar

Joining Primi Al Mercato, acclaimed Santa Monica-based restauranteur Piero Selvaggio brings a second eatery to The Market called Norcino, meaning “The Butcher.”  The concept combines charcuterie plates with premium cheeses that will be served in a sushi-inspired fashion.  The meat plates will be sold separately or can be combined with a selection of assorted cheeses to take home.  To compliment the meats and cheeses, wine and beer will be served as well.

Chocolate Opulence

Artisan, gourmet chocolates hand-made by the company’€™s French-trained chocolatier€“ star in Chocolate Opulence’s new location at The Market. Always made fresh in Los Angeles, these chocolates use natural ingredients only with no preservatives.

Chocolate Opulence is renowned for its beautifully painted, uniquely flavored chocolates, including Greek Kalamata Olive, Cucumber Vodka, Earl Grey, Mango Wasabi, Pomegranate, Hibiscus, Curried Kiwi and many more. Or choose from perennial favorites like Grand Marnier, Coffee, Mint Truffle, Lemon Mousse, Raspberry, Banana, Sea Salt Caramel and others.

The Maitre Chocolatier, Wahjung Park, studied in Paris at the noted Ecole Superieure de Cuisine Jean Ferrandi, and has worked with some the most esteemed chocolatiers in France, including Alain Furet. Christian Alexandre, her husband and co-owner, has a background in international finance and politics.

The Gourmandise School of Sweets and Savories

A favorite local baking expert French native Clemence Gossett of Gourmandise Desserts, and her partner Hadley Hughes, operate a sweet and savory cooking school in The Market with two teaching kitchens and state-of-the-art equipment. On the menu: three- and four-hour classes, chef demonstrations, special events, cookbook signings and community partnerships.

Recent classes have included Sweet Spring Tarts, Gourmet Candy Bars, Handpies, Izakaya: Japanese Small Plates, Southern Pies, Quiches and Savory Tarts, French Macarons and many more.

In some ways, Gossett’€™s story reads like a Hollywood script.  Her pastry skills were born at her family’™s auberge in Provence, where as a girl she made a chocolate cake that made it on to the dessert cart, a magical experience for this young baker.  Later Gossett left the kitchen for film school, a stint at Fox and two children before opening a small baking company in Venice.  She began teaching classes on a whim and found what she loved best.

1st Annual Gingerbread House Competition

Prizes will be awarded for 1st, 2nd and 3rd place in each category and by a panel of professional judges. Viewer’s Choice awards will be given out to Amateur and Youth entries which garner the greatest number of votes.

We (The Gourmandise School and Santa Monica Place) are not responsible for any damage to your entry. Entries must be picked up by 7pm on Sunday, Dec, 11. Winning entries must remain on display in The Market until Jan. 2.

: Entries may be not exceed 24″ x 24″. There are no height restrictions. Delivery: All entries must arrive between 10am and 8pm on Friday, Dec. 9 at The Market, located on the third floor of Santa Monica Place. A showroom will be designated for the display of all entries and marked as such.

: Voting will take place between Noon and 2pm on Sunday, Dec. 11. Viewer’s Choice voting will begin on Saturday, Dec. 10 at 10am and will continue until winners are announced at 2pm on Sunday, Dec. 11.

: All materials, including supports, must be edible. Your houses’ base need not be made of edible materials, but must be strong enough to support your creations in the event it needs to be moved.