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Top 5 Weekend Food Events: L.A. Chamber Orchestra with Susan Feniger, Beer Festival, Venice Meet, The Coop + Nose to Tail Lamb at Sotto

Susan Feniger
Susan Feniger
Mandalay Bay

Los Angeles Chamber Orchestra: Westside Connections With Susan Feniger

Westside Connections, a series that explores the relationship between music and other arts, is focusing on food. For this concert, pieces include works by Saint-Saens and Ravel, and chef Susan Feniger of Border Grill and Street will discuss the "talent, techniques and artistic expression" of culinary arts.

WHAT: Los Angeles Chamber Orchestra: Westside Connections With Susan Feniger

WHEN: 7:30 p.m., April 5

WHERE: The Broad Stage

COST: $45

beer
beer
Jenn Garbee

4th Annual L.A. Beer Festival

Dozens of international and domestic beers will be on hand for sampling, with music from Metal Shop and Black Crystal Wolf Kids blasting the Paramount lot. And of course, there will be food trucks. You must buy tickets in advance.

WHAT: 4th Annual L.A. Beer Festival

WHEN: 12 - 3 p.m. and 5 - 8 p.m., April 7

WHERE: Paramount Studios

COST: $40

The Venice Meet

At most arts and craft fairs, food isn't the main attraction. For the Venice Meet, it's a key player. The upcoming event, the first in a monthly series, features a variety of artisanal vendors with foods such as pies, caramels, pastries, smoked salts, rice puddings and olive oil.

WHAT: The Venice Meet

WHEN: 10 a.m. - 5 p.m., April 7

WHERE: Westminster Elementary School Parking Lot

COST: Free.

The Coop

This Easter, you won't be hunting for eggs, you'll be...eating them. Chefs Marcel Vigneron and Haru Kishi are taking over the closed Gonpachi restaurant to serve a five-course brunch: truffle with egg, salmon with deconstructed egg, bacon with nesting egg, black tiger chawan mushi (that's egg custard), and bread pudding with strawberry and sabayon.

WHAT: The Coop

WHEN: 10 a.m. - 2 p.m., April 6, 7 and 8

WHERE: Gonpachi

COST: $38, email reservethecoop@gmail.com for a spot.

Nose to Tail Lamb Dinner at Sotto

Bolstering their reputation as abattoir jocks, for Easter the Sotto chefs will serve lamb dishes such as pane frattau with livers and cardoon, tongue with fregola, salsa verde, and olives, and grilled leg with egg, lemon and artichokes. Reservations are recommended.

WHAT: Nose to Tail Easter Dinner at Sotto

WHEN: 5:30 p.m. to 11 p.m., April 8

WHERE: Sotto

COST: Menu prices.

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