Michele StuevenChef Stephanie Izard is hosting her annual Steph & Friends brunch at Girl & the Goat on Saturday, Nov. 8, at 11 a.m., in support of Common Threads, the nonprofit dedicated to bringing cooking and nutrition education to under-resourced communities.
Izard will be joined by fellow culinary stars Brooke Williamson, Shirley Chung, Michael Reed, and Shanna Lynn Milazzo for a family-style feast featuring seasonal dishes that highlight fresh, local ingredients and bold flavors. Beyond brunch, proceeds benefit Common Threads’ mission to empower children and families through hands-on culinary and nutrition education. Tickets are $143 per person and available at OpenTable.
Japan’s cult-following gyoza brand arrives in LA for the first time. Ajinomoto Hane-Style Gyoza are the only gyozas on the market featuring the signature hane, a delicate, crispy lace skirt that forms as they cook. To celebrate the milestone, dumpling lovers can indulge in four free, public pop-up activations in Los Angeles:
Thursday, Nov. 6: Long Beach’s Ralph’s (6290 E Pacific Coast Highway, Long Beach), 2 p.m. – 6 p.m.
Friday, Nov. 7: Baldwin Park’s Walmart (3250 Big Dalton Ave., Baldwin Park), 2 p.m. – 6 p.m.
Saturday, Nov. 8: Cerritos’ Walmart (12701 Towne Center Drive, Cerritos), 10 a.m. – 2 p.m.
Sunday, Nov. 9: Sherman Oaks’ Pavilions (14845 Venture Blvd., Sherman Oaks), 10 a.m. – 2 p.m.
The activations will include Ajinomoto food trucks, chef-led demos, tastings, photo-ready social media moments for fans and foodies, games, prizes, and more.
Hane-style gyozo (Courtesy Ajinomoto)
Lawry’s The Prime Rib in Beverly Hills will host Dinner with a Rancher on Thursday, Nov. 6, at 6 p.m. The intimate evening will feature a prix fixe menu highlighting Certified Angus Beef, grass-fed, in partnership with famed Niman Ranch, bringing together two multi-generational, family-owned brands.
Bryce and Alli Fender of Flying F Ranch will be part of the event, a fourth-generation ranching family from San Diego County whose roots date back to 1921, similar to Lawry’s Restaurants Inc. What started as a wedding gift of 10 bred heifers has grown into a thriving ranch operation, where the Fenders and their two young sons carry on a legacy of humane, sustainable ranching. Their cattle are raised exclusively on pasture and nourished with high-quality grasses, producing beef that’s naturally rich in flavor, tenderness, and nutrients.
The five-course dinner will be paired with wine for each course at $125 per person includes steak tartare with crispy hash brown potatoes, crab cake with arugula salad, the famous spinning salad bowl, roasted prime ribs of beef, California Cut, with mashed potatoes, Yorkshire pudding and choice of creamed spinach or creamed corn and See’s Candies sundae made with vanilla soft serve ice cream, C.C. Brown’s hot fudge and See’s Candies: toffee-ettes, peanut brittle and milk chocolate molasses chips for dessert.
To make reservations, visit lawrysonline.com.
What’s Popping Up is a column in the L.A. Weekly that explores everything new in food and drink.
See’s Candies C.C. Brown’s Hot Fudge Sundae (Courtesy Lawry’s Prime Rib)