On Sunday, July 31, Benny Boy Brewing will host a summer artisan market in collaboration with The Goddess Mercado and The Queer Mercado. Shop 15 local brands from The Goddess Mercado and The Queer Mercado. Purchase food from pop-up food vendors dumpLins and HANGABURS, along with Benny Boy’s craft beers, hard ciders and natural wines. No admission cost; 21 and over.

A summer festival with  Marmalade Grove will take place at Silver Lake Pool & Inn on Saturday, Aug. 6, with complimentary tango tangerines, marmalade tastings with freshly baked bread, and cheese from The Cheese Board. Order from Marco Polo’s special marmalade-inspired menu and treat yourself to florals from Marmalade Grove’s Flower Market. Jars of the Ojai farm’s marmalade also will be available for purchase.

Georgia’s Restaurant will celebrate its annual Peach Festival and National Peach Month with Nika-Shoemaker Machado and Nana’ Gretchen Shoemaker’s Peach stone fruit specials, at the Anaheim Packing House and Long Beach Exchange, from Tuesday, July 26 through Sunday, Aug. 14.. There will be tangy peach slaw, peach salad with red onions, cherry tomatoes, feta cheese, candied pecans and freshly sliced peaches, a peach sangria and cobbler. 


Basque Cheesecake (Courtesy Cheesecake Factory)

National Cheesecake Day is Saturday, July 30, and to celebrate, The Cheesecake Factory is introducing a new cheesecake flavor – Classic Basque Cheesecake. Created in San Sebastian Spain more than 30 years ago, Basque cheesecake is a different  crustless cheesecake with a burnt top and creamy, custard-like center, and sweet caramelized notes. The Cheesecake Factory’s version is a classic recipe, covered with fresh berries and whipped cream. The chain will donate $1 to Feeding America for every slice of cheesecake sold on National Cheesecake Day. In addition, for every slice of Classic Basque Cheesecake sold July 31 through July 29, 2023, The Cheesecake Factory will donate 25 cents to Feeding America..

Looking for your dream job? This year, Reynolds Wrap is looking for its first-ever “Chief Grillderness Officer,” who will get paid $10K to grill in the great outdoors at some of America’s most iconic state and national parks. Full job description here.

As Chief Grillderness Officer, you’ll get to: 

  • Hit the road with a plus one in a Reynolds Wrap RV stocked with all the grilling essentials 
  • Visit state and national parks of your choice, for a chance to cook up a maple chorizo breakfast skillet on the grill, while visiting the Grand Canyon or grill a delicious burger in the Badlands
  • Enjoy a $10K salary along with a stipend for gas and additional expenses

Apply by emailing ChiefGrilldernessOfficer@ICFNext.com now through Thursday, Aug. 4, to be considered for the role. Tell them what your dream camping trip adventure entails, your go-to meal to grill while in the great outdoors, and why you would be the perfect Reynolds Wrap Chief Grillderness Officer. 


Summer nights DTLA (Courtesy asterid by Ray Garcia)

On Thursday, Aug. 4 starting at 5:30 p.m., summer nights will be celebrated on asterid’s outdoor patio and lounge, with views of the Walt Disney Concert. Each $25 ticket includes three tastings of Craft and  Spirit’s Death x Co RTD cocktails – the tart Moonsail Fizz, a gin drink with notes of vanilla and passion fruit; the light-bodied Aurora Highball, which pairs vodka with pear brandy and sake; and the aromatic bourbon, ginger and birch blend Ranger Buck.

Chef Ray Garcia’s lounge menu also will be available for purchase, including signature items from asterid’s full menu, like sunchoke rosti, chicken liver mousse, maitake mushrooms, and rice pudding. Tickets to the event can be purchased on Resy.

Socalo will celebrate Dia del Pescador on Friday, August 5 with a special menu of small plates which includes San Francisco Bay anchovies, scallop crudo, Peruvian ceviche, grilled octopus and tequila flights plus a Tiki Shabang with pineapple, passion fruit, orange, agave, jamaica and dark rum float.   And yes, there will be mariachis.

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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