Entertainment

Restaurant News

By Jill Weinlein, 11/29/2012

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Melt in your mouth gift idea

Justin Chao, the confectioner behind Le Bon Garçon artisanal caramels, has introduced Bon Hiver, a one-of-a-kind, limited-run caramel for the holiday season. Made of organic persimmon with hints of guava and lime, these gourmet caramels are slowly stirred by hand, individually wrapped and beautifully packaged, making a unique and thoughtful gift for the holidays.

(photo courtesy of Azcona & Rodgers)

Chao suggests pairing the caramels with wine or beer. “The caramels are perfect alone, but with the right beverage, it can create the ultimate palate-pleasing experience,” Chao said.

In addition to Bon Hiver, Le Bon Garçon has three signature caramel flavors: Mango-Passion Fruit, Macadamia Nut, and Salted. The caramels can be purchased in a single flavor or an assortment, and are available in 2 oz. ($6), 4 oz. ($15), and 8 oz. ($27). Le Bon Garçon handcrafted caramels and gift boxes are sold online at www.lebongarcon.com.

 

Holiday Beer Fest

Golden Road Brewery is hosting a unique tasting from 12 p.m. to 5 p.m. on Dec. 1. Enjoy an unlimited beer tasting from some great breweries, such as Lucky Buddah, Golden Road, Seadog and Rogue. VIP tickets are for early tastings at 12 p.m. to 1 p.m. General admission is from 1 p.m. to 5 p.m. 5430 West San Fernando Rd. (213)373-5677.

 

Holiday Cooking Class

On Saturday, Dec. 1 the dynamic-duo Chefs Mary Sue Miliken and Susan Feniger are teaching their favorite street food at Border Grill Downtown LA. There are two classes. The first is at 11 a.m. to 1 p.m. and the second class begins at 2 p.m. The ladies will be preparing dishes from the new STREET FOOD cookbook. Also, guests will learn how to prepare some of the hot plates they serve off the Border Grill Truck. The demo-style class is $75 per person and includes a multi-course lunch, signature cocktails and a recipe booklet. 445 S. Figueroa St. (213)486-5171.

 

Winter Party Table Designing Class

On Dec. 5 from 7 p.m. to 9 p.m., Chef Terri Wahl of Auntie Em’s Kitchen is teaching guests how to spice up their holiday table this season. Wahl demonstrates how to incorporate personal style into displays. This interactive group activity includes secrets of finding terrific thrift shop and flea market treasures to make your table pop with holiday cheer. The cost is $40 and includes wine, cheese and group activity material. Reservations are required. Email to info@auntieemskitchen.com to secure a spot. 4616 Eagle Rock Blvd. (323)255-0800.

 

Got Kosher Latkes

Alain Cohen at Got Kosher is preparing gourmet latkes for Hanukkah –12 latkes for $12 on Dec. 12. The latkes are dressed with Cohen’s caramelized applesauce. Choose from 16 varieties. Have Alain and his staff cater your holiday party. 8914 W. Pico Blvd. (310)858-1920.

 

Ninkasi Brewing at Mohawk Bend

Try a small craft beer that is not distributed in CA. on Dec. 1 from 5 p.m. to 8 p.m. The national sales director, Marty Ochs, will present a short film and answer questions about Ninkasi brewery. Flights are available from $10 to $12. 2141 Sunset Blvd. (213)483-2337.

 

Slice of Joy Gift Card

Give family, friends, babysitters and co-workers a $25 gift card for The Cheesecake Factory and receive a gift card for a complimentary slice of cheesecake to be used from Dec. 26 to March 31, 2013. Cards may be purchased at any Cheesecake Factory from Nov. 23 to Dec. 24. 189 The Grove Dr. (323)634-0511.

 

New UMAMI Menu

UMAMIcatessen has a newly launched market menu with produce driven small plates to accompany dishes at PIGG, Umami Burger and The Cure. Brussels Sprouts are flash fried with honey mustard and Parmesan. They offer caramelized squash, smoked sturgeon potato salad, cilantro ginger slaw and a quinoa salad. New salads include a chopped beet salad and Greek salad. PIGG has pork and oysters in their raw bar selection. For dessert try the whiskey bread pudding donut with dried fruit and a zesty orange cream cheese. 852 S. Broadway (213)413-UMAMI.

 

Gift with Gift Card

Receive a $20 bonus card when you buy a $100 gift card from Innovative Dining Group now through December. Cards are available at BOA, Sushi Roku, Katana, Robata Bar, Delphine, Soleto, Riva Bella and Station Hollywood. www.innovativedining.com

 

French Cuisine by the Beach

Le Reveillon at One Pico is offering a special December menu for $55 per person or $80 with wine pairing. The four-course meal includes butternut squash “cappuccino” with black truffle foam, selections such as grilled octopus and beef short rib, and mascarpone cheesecake for dessert. One Pico (310)458-0030.

 

Seasons 52

There is a new fresh grill and wine bar in town serving creative farm-to-table dishes that are all below 475 calories. Seasons 52 opened on Nov. 26 in the Westfield Century City Shopping Center. Award-winning chef Clifford Pleau and Master Sommelier George Miliotes offer delectable selections on the Autumn menu, like BBQ chicken with organic field lettuce, fresh corn, roasted red peppers, pumpkin seeds and crumbled blue cheese; grilled boneless rainbow trout with dill-roasted potatoes, baby carrots, dill mustard and broiled lemon and Piedmontese all-natural bone-in strip steak with roasted asparagus, cremini mushrooms and roasted potatoes. The Chef’s Table is where special dinners are served. They will customize dishes based on a guest’s needs with lactose free, low sodium, gluten free, garlic free, vegetarian and vegan menus. 10250 Santa Monica Blvd. (310)277-5252.

 

Winter Holidays at Disneyland

Spectacular season makeovers have taken place at Cars Land, including a whimsical “snowcar” and on Buena Vista Street, a 50 ft. dazzling decorated tree  delights guests. During the holidays, Carnation Café offers festive holiday dinners. Boudin’s Bakery in Downtown Disney offers holiday bread. A cup of eggnog or hot-spiced cider accompanies holiday themed bakery items that can be purchased throughout the park. www.disneyland.disney.go.com

 

Winter White Truffle

Enjoy a decadent four-course menu at Culina that includes American Wagyu beef carpaccio served on a Himalayan salt block and ravioli with celery root, white truffles, sheep’s milk ricotta and green apples and veal tenderloin with white truffle emulsion. This special dinner is $200. 300 S. Doheny Dr. (310)860-4000.

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One Response to “Restaurant News”

  1. gerry furth-sides says:

    Wonderful column! Thanks!


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