Stop and Smell Your Dinner, a four-course tasting menu with scent pairings. Says chef Anne Lee of the all-vegan menu: "This is our favorite time of year, where late summer and early fall flavors are both readily available, and I am taking full advantage of that fact!" In its most recent iteration, the menu featured edible flowers, lavender ice cream and burnt mushroom dust. Hosted by drag performer and Pop tArt Gallery owner Phyllis Navidad and taking place in experimental restaurant/art space Thank You for Coming, this promises to be one event where perfume won't take away from the dining experience. Instead, integrated into the menu, it will enhance and play with the flavors of the food. Now that smells good. Thank You for Coming, 3416 Glendale Blvd., Atwater Village; Fri., Oct. 3, 7:30 p.m.; $65. (323) 648-2666, thankyouforcoming.la.
Our sense of smell is incredibly powerful — it triggers memories, captures emotions and is key to our experience of food. Smell is what brings tastes beyond the standard — sweet, sour, salty, bitter and umami — and into the realm of complexity. That's why the Institute for Art and Olfaction has partnered with Castle Gourmet for