The Ritz-Carlton, Los Angeles has teamed up with TableMation Studios for Le Petit Chef: An Immersive Dining Experience. Going beyond the usual virtual reality experience, this culinary adventure transpires right before guests’ eyes, no glasses or equipment needed. Beginning Friday, December 3, it will take  place in the panoramic dining room on the 24th floor of the hotel and marks the west coast premiere of TableMation’s newest animation dining presentation, “How to Become the World’s Greatest Chef.”

 With visual technology conceived by the artistic collective Skullmapping, the multi-sensory, five-course culinary odyssey is led by Le Petit Chef, an animated 3D character that appears on every table. Throughout the two-hour show, Le Petit Chef takes diners on a journey through time, presenting a story on the history, inspiration and ingredients for each course. Guests will experience Le Petit Chef’s real-life creations served in unison with the animation choreographed by Ritz-Carlton staff. State-of-the-art 4K projectors are placed above each of the tables, creating a dinner that turns into a theatrical experience appropriate for all ages. Reservations now available via OpenTable. 

Petit Chef at The Ritz Carlton 5 LoRes

Le Petit Chef: An Immersive Dining Experience (Courtesy The Ritz Carlton)

On Sunday, December 5, Brad Kent’s Bagel+Slice will be debuting their brand new gluten-free wheat bagels at his soon-to-be-opened restaurant in Highland Park. Bagel+Slice will also be offering their signature Goldilox open-faced sandwich with lox, lemon olive oil, cream cheese, red onion, capers and herbs, will serve cold-brewed coffee and fresh-squeezed orange juice, and will be offering their toasted bagels or bialys with cream cheese. Their organic rosemary za’atar bagel (regular or organic gluten-free), organic caraway-kamut bialys (regular or gluten-free), plain house blend (dairy or vegan) and veggie horseradish cream cheese (dairy or vegan) smears will also be available.

Shutters on the Beach will host a high-flying celebration with DAOU Vineyards and Southern California’s formation flying team, Tiger Squadron. DAOU has partnered with the pilots for an afternoon flyover and meet-and-greet with the pilots. Light bites from 1 Pico like a ribeye cap and lobster spaghetti will be paired with a selection of wines including DAOU Rosé, Pessimist, Reserve Cabernet Sauvignon, and their latest release, Bodyguard Chardonnay from 4 p.m. to 6:30 p.m.

The Hanukkah Festival at the Skirball Cultural Center takes place on Sunday, December 5, 2:00–6:00 p.m. (doors at 1:30 p.m.) It will be an afternoon and evening of music, storytelling, art-making and celebration with Dublab DJ Callie Ryan, folk troubadours Zingarella, and klezmer group Yale Strom and Hot Pstromi. Skirball Storytellers will recount the age-old story of Hanukkah, create a one-of-a-kind art project, enjoy classic Hanukkah treats and holiday drinks, and celebrate community with a sunset candle lighting.

For those who want to participate from home, Maite Gomez-Rejón of ArtBites will host an online workshop on how to prepare sufganiyot. To cook along, participants should be prepared with the ingredients and equipment listed below.

Ingredients list: 

  •       1 Roll buttermilk biscuit dough, at room temperature 
  •       Vegetable oil, for frying 
  •       ¾ Cup powdered sugar 
  •       ½ Cup smooth jelly or jam of choice

Equipment needed: 

  •       Cutting board, knife, dutch oven or medium pot, tongs, paper towels, squeeze bottle, mesh strainer
  •       Candy or deep-frying thermometer (optional)
Brad Kent’s Bagel+Slice will be debuting their brand new gluten-free wheat bagels at his soon-to-be-opened restaurant in Highland Park.

Courtesy Go Go Bird

Brandon Kida’s Go Go Bird has joined Citizen Public Market in Culver City and will open Wednesday, December 8. The menu will include Los Angeles-style fried chicken and sides like mashed potatoes with curravy, Japanese cheddar biscuits and Go Go Gyoza dumplings. Open Tuesdays – Sundays for lunch, dinner, take out and delivery.

Here and Now‘s holiday pop-up, Blitzen’s is back. This year’s Blitzen’s menu features new cocktails including Baby It’s Cold Outside (frozen apple cider slushie with bourbon, cinnamon maple syrup, cranberry bitters and apple cider) and Eight Crazy Nights (Altos tequila, East India Solera Sherry, Manischewitz, hibiscus ponche, orange, and lime), as well as Blitzen’s classics, like the You Go, Glen Cocoa (hot chocolate, Altos Tequila, Del Maguey Vida Mezcal, spice, and Mr. Black). Blitzen’s will also offer a full food menu with the Leftover Sandwich (turkey breast, cranberry sauce and potato puree on sourdough bread) and Empanadas (chicken, tomato, raisin, peas, onion and a chiquilin tomatillo salsa). 

As always, Blitzen’s will be dressed in its holiday best (including “snow flurries” on the front patio), and will be hosting an array of themed events throughout the month, from movies on the patio and pet pictures with Santa to live carolers and holiday burlesque. The pop-up will run through the full month of December; reservations are available now on the Here and Now website. 

 

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.