Top 5 Weekend Food Events: L.A. Chamber Orchestra with Susan Feniger, Beer Festival, Venice Meet, The Coop + Nose to Tail Lamb at Sotto
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.
WHEN: 7:30 p.m., April 5
WHERE: The Broad Stage
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.
WHEN: 12 - 3 p.m. and 5 - 8 p.m., April 7
WHERE: Paramount Studios
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
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
COST: $38, email email@example.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
COST: Menu prices.
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