Feast by the Sea

Room at the Beach transformed into “Italian by the Sea” Friday afternoon, with cooking, tasting and table design. Attendees  relaxed at tables decorated by Room at the Beach and watched executive chef/owner of Rockwell-Venice and Malibu resident Alla Rockwell and sous chef Nika Shaske create delectable “bites.” Rockwell’s masterpieces included vegan and nonvegan fare: Ricotta gnudi with burnt butter sage, whipped ricotta toast with balsamic cherries, zucchini raw vegan lasagna and more. 

Room at the Beach holds many workshops throughout the year. Guests learned the art of easy entertaining—choose a theme, prep ahead, make tables special, set up a bar, appetizer and dessert table area, and keep the conversation going—a few of the suggestions for making the experience enjoyable for both guests and host. 

For more information on Room at the Beach Events—roomatthebeachmalibu.com 

Executive chef/owner of Rockwell-Venice and Malibu resident Alla Rockwell (left) and Nika Shaske spoon macadamia nut ricotta cheese, one of many layers in the zucchini raw vegan lasagna, prepared at Room at the Beach’s cooking and tasting event.

Burnt butter sage sizzles, filling Room at the Beach with a mouth-watering aroma at the “Italian by the Sea” event on Friday. 

Room at the Beach owner Elizabeth Lamont (left) and designer Jennifer Olguin share “Italian by the Sea”—cooking, tasting and table design—with their customers.

RATB- Guests

Alla Rockwell demonstrates the ease of creating a zucchini raw vegan lasagna.

RATB- Finished Lasagna