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That pilot light never goes out for me. To me, that’s the difference between occupation and vocation.

- Jessica Koslow, Founder of Squirl

(Getting the CM icebreaker tags + notebooks ready & exterior of SQUIRL LA)

Who’s ready to talk food with Squirl KItchen tomorrow at LA/CM? See you there!

 


Registration is now open for next Thursday’s LA/CreativeMornings! This month’s theme: food.

Jessica Koslow is the founder of, the restaurant and preserves company, Sqirl. The Long Beach-born jam-maker spent time working in pastry at the James Beard award-winning restaurant Bacchanalia in Atlanta, Georgia. When she returned to California, Jessica was attracted to the diversity of local produce – beautiful and honest snapshots of the state’s vigorous growing seasons. 

Her preserves are made without shortcuts. In order to maintain the brightness of the fruit a batch can take up to three days to produce. The results are meticulously crafted preserves that not only portray the wealth and diversity of California’s crops and its generous seasons, but also remind us of the value in the antique process of preservation. Sqirl – it’s the jam.

Her restaurant, Sqirl Kitchen, continues to receives accolades and rave reviews. Recently, it was listed in the LA Times top 101 restaurants in LA and it was the #2 choice from LA Times readers as the restaurant they most want to visit.

 

Register now!

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