Sunday, Jan. 14, and Monday, Jan. 15, Melnificent Wingz will pop up at The CanTiki in North Hollywood for football. Chef Melissa Cottingham will bring her addictive selection of addictive gourmet wings and tenders from 3 p.m. to 11 p.m.  Flavors include Nashville hot,  honey gold, Korean gochujang,  yuzu truffalo and lemon peppper.  

On Monday, Jan. 29, from 6:30 p.m. to 9:30 p.m., Silver Lake home-milling headquarters, The King’s Roost, will host its first west side class at Citizen Public Market. Participants will learn how to make 100% whole wheat, and freshly milled sourdough using only freshly milled flour and zero commercial bread flour. The King’s Roost founder and home-milling expert Roe Sie will share a complete overview of milling, and guide a hands-on experience that includes selecting grains, milling the grains into flour, feeding the starter, mixing the dough, shaping, slashing, baking and eating. Perfect for mill-curious and professional bakers alike, novices will learn the basics of bread, and experts will learn how better to handle 100% whole wheat. Participants will go home with the dough they made in class (to bake later) and a wild yeast starter. Click HERE to learn more about the class and to sign up. Space is limited to 15 seats.

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From left: Michael Cimarusti, Stephanie Mutz and Sam Baxter (Courtesy Connie & Ted’s)

There is a “Pastrami on Pizza” Festival coming to Los Angeles on Sunday, Jan. 14. In celebration of National Pastrami Day, The Pastrami on Pizza Festival will span the lengths of Los Angeles on Friday, Jan. 14, through sell-out. In collaboration with RC Provisions, LOL Caesar’s, Off The Menu, @PIZZA,  Little Dynamite, Prince Street Pizza, LaSorted’s, Giamela’s, Ronan, Detroit Pizza Depot, Little Coyote, Ozzy’s Apizza, Pizzana, D Town Pizza, Quarantine Pizza, Fire & Wood Catering, Mievé, and more will craft their own inventive pastrami-infused pizza creations. From classic New York-style pastrami pizzas to LaSorted’s Night Market Thai pastrami pad kee Mao pizza,  customers can expect a variety of flavor profiles.

Connie & Ted’s is kicking off 2024 with a collaborative chef dinner series helmed by award-winning chef-owner Michael Cimarusti and Executive Chef Sam Baxter on Thursday, Jan. 18, featuring Santa Barbara seafood legend Stephanie Mutz, sea urchin diver and owner of Sea Stephanie Fish. Connie and Ted’s will feature a six-course uni-focused tasting menu ($125/person) sourced directly from the Channel Islands.  Menu highlights include Hope Ranch mussel gratin served with a shot of classic Billi Bi,  uni in the rough, buttered pain de mie, California halibut crudo, California spiny lobster with coconut curry, California rockfish with pumpkin, and a celebration of California citrus. Reservations for the exclusive seafood tasting are available via OpenTable, and space is limited.

JAPAN HOUSE Los Angeles will host Food as Practice | NurturingHealthy Mind, Body & Soul on Saturday, Jan. 27, as part of an ongoing series on mindful eating, with Soto Zen monk Rev. Taiga Ito, to discover the essence of shojin ryori through an intimate lecture and tasting session. Guests will learn the foundational elements of this culinary tradition and its profound embodiment of Zen philosophy and aesthetics, illustrated by film clips showcasing traditional monastery life. The discussion of this culinary heritage will be followed by the chance to sample dishes while experiencing the same quiet contemplation observed by monks in ascetic training. The all-vegetarian program schedule includes a welcome, an explanation of Zen cuisine, an introduction to tableware and table manners, a tasting experience, and a question-and-answer period. 

As a continuation of their ongoing popular cookbook series, Suzanne Goin and Caroline Styne welcome Nancy Silverton for a special four-course collaborative dinner at Caldo Verde in downtown Los Angeles on Wednesday, Jan. 17. In celebration of Silverton’s latest cookbook, The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, the legendary LA-based chefs and restaurateurs have designed a special menu including farmer’s market vegetable antipasto, Nancy’s bread basket, Suzanne’s chopped salad, and a choice of entree between mussels and clams and brisket with potato, broccolini and horseradish cream.  Following the dinner Caldo Verde’s pastry chef Irene Widjaya will share a spread featuring more than a dozen cookies from the book with highlights including chocolate chunk cookies, walnut sandies, ginger stout cake  and hazelnut plum tart

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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