chef erin eastland’s recipe for summer ratatouille. made with local veggies and m’hamsa, this dish is hearty and healthy!

gardening classes at cube downtown! come enjoy the view of the city in our rooftop garden while learning valuable skills for using herbs and planting your fall garden! plus treats from the ludobites truck and coolhaus!

you asked, we listened! cooking class with chef erin eastland and pastry chef jun tan. first up: sweet corn!

wine class is back at cube downtown! sign up for class on august 14th plus nosh on fried chicken from the ludobites truck and ice cream sandwiches from coolhaus!

make the menu! chef erin eastland’s recipe for summer crunch salad with hazelnut vinaigrette.

i went sour cherry picking with my sister a few weeks ago at cherry tyme orchard in leona valley. it was a lovely day and such a relaxing experience. sour cherry pie is my most favorite pie and cherry tyme is the only orchard in southern california growing sour cherries.

a pie says “i turned my oven up to 425 in this 95 degree weather making my kitchen a sauna. i like you that much.” a pie says “thank you,” “i love you,” or, “you’re neat.” a pie conveys warmth and love. it oozes sweetness and fruit within its flaky crust.

there are only 7 ingredients in this salad, but each one stands out and must be perfect: perfectly ripe peaches that are balanced in sweetness and acidity, a killer heirloom tomato, cube imported buffalo mozzarella (we also carry burrata which people often substitute), fresh basil, maletti 6 year aged balsamic, a medium fruity olive oil and a great sea salt. if any of these ingredients are sub-par, your salad will be too.