Top 3 Events: Demitasse Dessert Pop-Up, Cookbook Panel + Cheese Entertaining Course
Lavender hot chocolate at Demitasse in Little Tokyo
Demitasse Desserts and Drinks Pop-up
The self-described coffee geeks at Demitasse are hosting a pop-up event for dessert lovers. For $35, guests can sample a four-course menu of dessert plates, each paired with a tea or coffee. Barista Sean Panzer's pairings will include oolong tea with lemon foam and microbasil pulled sugar, and espresso with chocolate-hazelnut biscotti. RSVP for a spot at one of two seatings, at 6 or 8 p.m.
WHEN: Sunday, Nov. 17, 6 and 8 p.m.
WHERE: Cafe Demitasse, 1149 Third St., Santa Monica; 310-260-6308.
COST: $35. Reservations required.
Where Do Recipes Come From?
The Quarterly Library Panel Series rounds out its 2013 season with "Where Do Recipes Come From?" Moderator Kevin West will lead five authors in the discussion of this question, among them Anne Willan (One Souffle at a Time), Los Angeles Times food editor Russ Parsons and Lauryn Chun (The Kimchi Cookbook). After the panel, there will be a book raffle, signings and sales, plus free cookies from Valerie Confections. Seating is limited, so show up early for your spot.
WHAT: Where Do Recipes Come From?
WHEN: Thursday, Nov. 21, 7-8:30 p.m.
WHERE: Santa Monica Public Library, MLK Jr. Auditorium, 601 Santa Monica Blvd., Santa Monica; farmersmarket.smgov.net.
Cheese Entertaining Course
Nicole's Market and Café hosts a cheese entertaining course for cheese-loving party hosts. Learn how to curate and present your cheese selection, as well as how to choose the right accompaniments to impress your guests. The hourlong course will include a cheese tasting and an accompanying glass of wine.
WHAT: Cheese Entertaining 101
WHEN: Monday, Nov. 18, 6-7 p.m.
WHERE: Nicole's Market & Café, 921 Meridian Ave., South Pasadena; 626-403-5751.
COST: $45 per person, $80 per couple.
Get the Food & Drink Newsletter
Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.