Chef Sally Ruhl of Santa Barbara will co-host a Chef’s Night Out dinner to benefit the Santa Barbara Rescue Mission June 6; and on June 10 a tribute to chef Barbara Tropp dim sum cooking class.
Ruhl became Julia Child’s apprentice at age 14, and worked with her for years, but when Ruhl started working in restaurants, Child recommended Ruhl not use Child’s name as a calling card until she had worked as a chef for 40 years.
“Julia was the most independent woman, and she worried for my own independence, that working so closely with her, I could get type-casted in her image, and she wanted me to find my own voice as a cook,” Ruhl said. “And I respect the hell out of Julia. But it’s been 40 years now, I found my voice long ago, and it’s time I talked about my time working with Julia.”
On June 6, Ruhl, along with Chef Justin West, will prepare a fix-priced, multi-course dinner called Chef’s Night Out, hosted by Handlebar Cafe. The menu will include Chef West’s Rabbit Terrine, Ravioli, and his Watermelon Salad.
Ruhl will give a nod to Chinese food specialist Barbara Tropp, another of Ruhl’s mentors, preparing several dim sum including Prawn and Crab Siu Mai and Chinese Steam Cakes. Wine and beer are included. For tickets, click here.
“This is our [Ruhl and West] second dinner at Handlebar, and we plan to continue doing them the first Monday of every month,” Ruhl said. “Aaron and Kim want to put on events for the community. The last one was epic, we had such a great time.”
On June 10, Ruhl will teach a hands-on dim sum class at the nonprofit Apples to Zucchini Cooking School. “I should name the class, My tribute to Barbara [Tropp], because she’s the one who taught me how to cook Chinese food,” Ruhl said. “I was so lucky to learn from one of the best.
“Dim sum translates to ‘so close to the heart,’ because dim sum is, in nature, a cuisine that brings people together, both in its preparation and while sharing around the table. I think it’s a perfect fit for the times, people are craving social situations.
“The class will be very hands-on,” Ruhl said. “Students will learn to make several kinds of dim sum from scratch, from preparing the fillings, to wrapping and steaming the dumplings and cakes, and making the accompanying sauces.”
Ruhl will also teach students how to make proper Chinese tea, a traditional accompaniment to a dim sum meal. White wine will be paired with the dinner in the Apples to Zucchini garden.
“I’m really excited about Sally’s dim sum night,” said Julia Cushing, who leads Apples to Zucchini Cooking School’s partnership programs. “When Sally taught us Child’s roast chicken during Julia Child Week, and shared stories about their time together, everyone in the kitchen was completely captivated.
“Now we have a rare opportunity to learn dim sum from this master chef and storyteller.” For tickets, visit https://www.atozcookingschool.org/.
This summer, Ruhl will lead students through the Tuesday Santa Barbara Farmer’s Market, talking with farmers, buying seasonal provisions, then going to the Apples to Zucchini kitchen, where she will teach students how to put together market-inspired meals.
“It’s what I used to do with Julia, follow her around the market, listen to her talk to the farmers, and learn about local foods. But now, 40 years later, I’ll be the one leading the students. I can’t wait,” Ruhl said.