By Jill Weinlein, 9/20/2012
Beer and Poutine Dinner
What is better than French fries, cheese curds, gravy and great beers? Tomorrow night, Sept. 21, at P’tit Soleil two seatings are offered at 6:30 p.m. and 8:30 p.m. Enjoy a five-course gourmet poutine dinner paired with artisanal wheat beers from Schneider-Weisse. A speaker will be on hand to present each beer and offer some vintage beer as an after-dinner treat. P’tit Soleil, 1386 Westwood Blvd. (310)441-5384.
Sound of Music Fare
Wear your lederhosen and dirndls on Sept. 22 at 6 p.m. at the Hollywood Bowl to enjoy the “Sound of Music” sing-a-long. Order a German picnic basket by Sept. 20, to be picked up on Sat. at the Hollywood Bowl. Chef and owner, Bernhard Mairinger, of BierBeisl is putting “a few of his favorite things” into each basket that serves two guests. The $70 basket is filled with an Austrian charcuterie (speck, tiroler, cabanossi, landjaeger, pate), Schnitzel with potato salad, Austrian pastry and two beers and one Almdudler (Austrian soft drink) or one bottle of wine and one Almdudler, and a chocolate Zotter bar. BierBesl is located at 9669 S. Santa Monica Blvd. (310)271-7274.
The Victorian Beer Celebration
Brew Something LA and The Victorian are hosting 10 breweries with unlimited pours on Sept. 23 from 4 p.m. to 8 p.m. Four bartenders have each created a distinct craft cocktail featuring barrel-aged spirit and beer. All ticketed attendees will receive a 4 oz. pour of every barrel-aged beer. Brewers, brewery reps and distillery reps will be pouring and chatting their beers and spirits. Net proceeds benefit the local charity, The Virginia Avenue project. Tickets are $40 per person. 2640 Main St. Tickets are available at www.beautyofthebarrel.brownpapertickets.com
On Tuesday, Sept. 25 at 6 p.m., Chef Randy at Tony’s Darts Away is preparing some Oktoberfest inspired recipes paired with German-inspired Hangar 24 beers, including Helles Lager and Alt Bier. A representative from the brewery will be on hand to answer any questions. 1710 W. Magnolia Blvd. (818)253-1710.
Knackig is a new authentic German sausage pop-up opening on Sept. 23 and then every Sunday afternoon on the patio of Santos Uy’s popular local wine bar, Mignon. Uy is offering German food and great wines in his downtown Los Angeles location. Uy’s chef, Tim Carey, formerly with Papilles, will prepare a traditional German potato salad to accompany bratwurst, kasekrainer, knackwurst and Polish kielbasa. Two rotating German wines and beers will be available to pair with your meal. Open every Sunday from 11:30 a.m. to 4:30 p.m. During October, Mignon will celebrate Oktoberfest on Sat. and Sunday from 11:30 a.m. to 4:30 p.m. 128 E. 6th St. (213)489-0131.
Golden Road’s Anniversary
Golden Road Brewing is celebrating their one-year anniversary on Sept. 22 with a Better Weather Fest. Festival guests will sip on craft beers from Avery, Beachwood, Cismontane, Eagle Rock, Firestone Walker and Hangar 24, Kinetic, Lady Face, Oskar Blues, Stone, Strand, and TAPS, and a re-release of Burning Bush IPA. Tour the renovated brewing facility, grab some food from The Pub or from one of the on-site food trucks while listening to live music. The party begins at 12 p.m. to 4 p.m. Buy your tickets today for $30. They are $40 at the door and $15 for designated drivers. Tickets include a commemorative glass, hat, and five 6-ounce pour tickets. The first 500 people to purchase a ticket receive a goodie bag filled with a hat, sunglasses, stickers, coasters and other swag. Purchase tickets at www.brownpapertickets.com/event/268322. 5410 W. San Fernando Rd. (213)373-4677.
Tues. at J. Nichols
Pizza and beer night is every Tuesday for $32. This fun dinner includes a choice of any pizza off the menu, any salad and two draft beers. Try the BLT chop salad with a homemade sausage or wild truffle and mushroom pizza pie. 4357 Glencoe Ave. (310)823-2283.
Graduation Beer Dinner
This coming Mon. on Sept. 24, a Noble Ale Works dinner is served at 7 p.m. at Mohawk Bend. The three-course beer dinner is $30 per person. Head brewer Evan Price will discuss his work at Noble Ale. Start with pickled and roasted beets with dandelion greens, and sunchoke puree that is paired with Noble Ale Works Pale Ale. A Thai-style crisp pork belly with Asian greens and sticky rice is paired with Noble Ale Works Fire and Desire. The house-smoked brisket is paired with Mucky Muck and ESB. Finish with a slice of grapefruit cheesecake with Noble Ale’s IPA. 2141 W. Sunset Blvd. Call (213)483-2337 to reserve a spot.
Wirsthaus Oktoberfest Kickoff
Oktoberfest starts on Sept. 22 at 3 p.m., at Wirsthaus with a surprise German celebrity guest. The first pour from the first ceremonial Oktoberfest keg will be free for guests who purchase an entrée. The festivities run through Oct. 20 with live traditional German music on Thurs., Fri. and Sat evenings. Food and drink specials and Erdinger-sponsored swag are offered during Oktoberfest. 345 N. La Brea Ave. (323)931-9291.
Celebrate the New Year holiday with a variety of challah breads. Got Kosher dots one of their challah’s with apples, raisins and honey. They also offer a braided spiral round to symbolize the cycle of life. A special $35 to-go holiday dinner menu is available. On Sept. 27, the restaurant is having a 5-course prix fixe tasting dinner that includes Alain Cohen’s famous Tunisian fricassee sandwich, Israeli salad, potato, hard-boiled egg, preserved lemon, peperoncini, olives and capers. The Kemia 5-appetizer Mediterranean planner includes the mint beet salad, spicy carrot salad and signature smoky babaganoush and falafel. The celebratory menu includes a royal Tagine over a bed of couscous. Finish with traditional North African pastries and a pot of mint tea. 8914 W. Pico Blvd. (310)202-6412.
Culina Modern Italian restaurant at the Four Seasons Beverly Hills is offering a four-course menu on Sundays paired with wine recommendations by Wine Director Chris Bradford. Some of the seasonal dishes prepared are bruschetta with grilled rustic bread, black mission figs, blue di bufala and onion marmellata. Entrees include a grilled stuffed whole wild striped bass with spinach, crimini mushrooms, lemon and ciabatta bread crumbs. Culina prepares a Kitchen Sink dessert that arrives with several house-made gelato flavors and topped with meringue sticks and candied cherries. Sunday supper starts at 6 p.m. and is $39 per person. Pair it with wines at $15 per glass or $60 per bottle. 300 S. Doheny Dr. (310)860-4000.
Guest Chef At Playa
Benito Molina will cook with Chef John Sedlar at Playa from Sept. 23-25. He comes from Mexico City and brings his world travel experiences and world-class cuisine from his Baja kitchen, Manzanilla. At Playa he will prepare the exquisite flavors of Ensenada. 7360 Beverly Blvd. (323)933-5300.