Garden Party

Join the staff of The Times Food section and some of Southern California’s best chefs at the Los Angeles Times Cooking Pavilion at the Los Angeles Garden Show, Oct. 22 through Oct. 26. The site is the Los Angeles County Arboretum, 301 N. Baldwin Ave., Arcadia. Hours are 9 a.m. to 5 p.m. For information, call (818) 447-8207. Admission is $8; children 11 and younger, free.

OCT. 22

10 a.m.: “Mexican Cooking With Epazote,” by Times staff writer Barbara Hansen.

11:30 a.m.: “The Holiday Buffet,” by Culinary SOS columnist Rose Dosti.

1:30 p.m.: “Forgotten Fruits of Fall,” by Times staff writer Russ Parsons.

3 p.m.: “What to Do With Pomegranates,” by Times staff writer Charles Perry.

OCT. 23

10 a.m.: “The Holiday Buffet,” by Culinary SOS columnist Rose Dosti.

11:30 a.m.: “Low-Fat Cooking From the Garden,” by Times Test Kitchen director Donna Deane.

1:30 p.m.: “Mexican Cooking With Epazote,” by Times staff writer Barbara Hansen.

3 p.m.: “What to Do With Pomegranates,” by Times staff writer Charles Perry.

OCT. 24

10 a.m.: “Mexian Cooking With Epazote,” by Times staff writer Barbara Hansen.

11:30 a.m.: “Low-Fat Cooking From the Garden,” by Times Test Kitchen director Donna Deane.

1:30 p.m.: “Forgotten Fruits of Fall,” by Times staff writer Russ Parsons.

3 p.m.: “What to Do With Pomegranates,” by Times staff writer Charles Perry.

OCT. 25

10 a.m.: “Low-Fat Cooking From the Garden,” by Times Test Kitchen director Donna Deane.

11:30 a.m.: “Evan Kleiman’s California Garden Cooking,” by Evan Kleiman, chef-owner of Angeli Caffe.

1:30 p.m.: “Hugo Molina’s Garden Recipes,” by Hugo Molina, chef-owner of Hugo Molina’s.

3 p.m.: “Forgotten Fruits of Fall,” by Times staff writer Russ Parsons.

OCT. 26

10 a.m.: “The Holiday Buffet,” by Culinary SOS columnist Rose Dosti.

11:30 a.m.: “Evan Kleiman’s California Garden Cooking,” by Evan Kleiman, chef-owner of Angeli Caffe.

1:30 p.m.: “Ken Frank Cooks With Wild Mushrooms,” by Ken Frank, executive chef of Fenix at the Argyle Hotel.

3 p.m.: “David Wynnes’ Farmers Market Cooking,” by David Wynnes, executive chef of Les Deux Cafes.