A.O.C. presents The Weiser Family Farm Dinner, a special all-vegetable menu highlighting some of the restaurant’s favorite produce from Alex’s Weiser’s family farm, on Wednesday, Oct. 4. Weiser, a beloved fixture at the Farmers’ Market and with LA chefs across the board, will be in attendance to meet-and-greet guests.
Suzanne Goin, along with Lucques Group Executive Chef Javier Espinoza and Chef de Cuisine James Ho, will prepare a four-course dinner inspired by and sourced from Weiser Family Farms.
Begin with melons and Mareko peppers with salsa macha, cotija and pepitas and grilled carrots with summer squash and green Romesco, carrot tops and charred Meyer lemon. Next is Amorosa potatoes and sunchokes from the wood oven à la Raclette with pickled torpedo onion followed by roasted eggplant and honeynut squash with Tehachapi red fife, nectarine amba and herbed focaccia. Dessert by Pastry Chef Tristyne Frutos is almond Sbrisolona and blistered red grapes and Beaumes De Venise sabayon.
Caroline Styne will curate a selection of natural, biodynamic and organic wines to pair with the dinner. Pricing for the four-course dinner with paired wines is $85 per guest, excluding tax and gratuity. Prepaid reservations can be secured via OpenTable Experience, with limited availability for the event.
A new culinary destination opens its doors at The Original Farmers Market today. THICC Burger, winner of the “New Originals” entrepreneurial competition, launched in March as part of the New Originals Pop-Up Contest, an incubator competition at The Original Farmers Market, designed to invite small business owners, particularly those with grocery, specialty food, and culinary products, to enter for a chance to win a prime brick-and-mortar location at the market, rent-free for three months. THICC Burger brings an elevated version of burgers and sandwiches all day alongside a variety of sides and shakes. The meat will be sourced from fellow market vendor Huntington Meats & Sausage, while the pickles will be from the market’s crowd-favorite Kaylin + Kaylin Pickles. A breakfast menu will be available until 11 a.m., and “Plant Daddy,” a vegetarian burger, will be on the menu with more plant-based options being added in the coming weeks.
Tickets are now available for Black Pot Supper Club, the intimate communal dinner experience led by Los Angeles native Chef Martin Draluck at Post & Beam on Tuesday, Sept. 12. Through open-fire cooking practices, food and storytelling, Chef Draluck shares about African American legacy rooted in food, and the historical impact and imprint it has made on what we know as American cuisine, today.
Every dinner is limited to 18 seats. The evening begins with a welcome cocktail, followed by an eight-course dinner complete with wine pairings, featuring a seasonal menu and includes music, good company, and a lot of great history. Each dish is created using traditional methods and presented with a short meaningful story about its historical origins and relevance. Tickets are $250 and available via Eventbrite here.
Corner Bakery, the fast-casual restaurant chain known for its artisanal breads and fresh-made dishes, will welcome the month of September and National Bakery Day on Sept. 22, with 99-cent cookies all month long. Throughout the month, classics like chocolate chip, oatmeal raisin, sugar and English toffee, as well as the bakery’s “Monster” cookie, hand-rolled and covered in M&Ms, will be available for just under a dollar.
Vintage Wine + Eats in Studio City will host Natties + Patties, an old-school summer parking lot party, on Saturday, Sept. 9, from 2 p.m. to 6 p.m. Tickets will include a flight of natural wines, frose, and a Vintage-style “drive-thru” burger (veggie option available).Tickets are now available here. More info at www.vintagestudiocity.com and @vintagestudiocity.
What’s Popping Up is a weekly column in the L.A. Weekly that explores all that’s new in food and drink.
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