Michele StuevenTastemakers, a culinary event series, comes to the Getty Center, blending art and food. The programs are communal gatherings inspired by cookbooks from the Getty Library, featuring meals led by chefs, scholars, and culinarians. The ticketed programs are priced at $75 and include appetizers, entrees, and dessert. The multisensory experiences will include music, meditation, and conversation.
Sunday, Nov. 23 at 6 p.m., $75
A literary and culinary journey inspired by The Alice B. Toklas Cookbook (1954). The evening will feature select recipes from Toklas’s famous text, paired with a conversation led by award-winning author John Birdsall. Through the lens of Toklas’s life and work, Birdsall will explore how food has long served as a form of self-expression, celebration, and pathway for community-building among queer and creative circles throughout history.
Sunday, Dec. 21, at 6 p.m., $75
In celebration of the winter solstice, it will be a sacred evening of reflection, nourishment, and multisensory communion inspired by the Cook Book for a Sacred Life by Ram Dass. Ayurvedic practitioner Anjali Deva of Rooted Rasa will guide a shared meal and contemplative exchange rooted in Ram Dass’s teachings on presence, compassion, and interconnectedness. The evening will include a live meditative soundscape by Soft Future, an experimental ensemble blending generative and environmental sound.
Courtesy Din Tai Fung
With the matcha craze showing no signs of waning, Din Tai Fung has added a Matcha Jasmine Latte to its menu. The beverage combines ceremonial matcha layered with Taiwanese jasmine milk tea. Plus, for the holiday season, the restaurant is serving up something special for fans and food lovers, a limited-edition ornament set featuring its signature Xiao Long Bao dumpling and mascot Bao Bao. This ornament set will be available for purchase in-store at all Din Tai Fung locations for $38 today through Wednesday, Dec. 31.
Courtesy Little Fatty
National Pickle Day is Friday, Nov. 14, and Chef David Kuo, owner of FattyMart and Little Fatty in Mar Vista, is teaming up with Mauna Loa Macadamia Nuts for two limited-time dishes featuring a new line of dill pickle dry roasted macadamias:
- MacFatty Dill Pickle Macadamia Encrusted Fried Fish Sandwich
- A nutty take on a classic fish sandwich with Dill Pickle Macadamia-crusted fish, melted cheese, and tartar sauce.
- You can find the recipe HERE
- Dill Pickle Macadamia Crunch Ice Cream
- A creamy vanilla ice cream swirled with yuzu, matcha, candied ginger, and dill pickle macadamia nuts for a citrusy twist on a classic scoop.
- You can find the recipe HERE
Both dishes will be available for dine-in or takeout at FattyMart from Friday, Nov. 14, through Friday, Nov. 21, and to kick things off, starting at 11 a.m., the first 50 guests will score a free MacFatty Fish Sandwich, scoop of Dill Pickle Ice Cream, a 4 oz. bag of Mauna Loa’s Dry Roasted Dill Pickle Macadamias, and other brand swag.
Blood Orange Tequila Highball (Courtesy Paul Zahn)
Sparkling sips for a cause: Also for a limited time only at the Godfrey Hotel Hollywood, the Blood Orange Tequila Highball, made with Icelandic Glacial’s Tarocco Blood Orange sparkling water, is being served throughout November. A portion of the proceeds will benefit Project Angel Food, the Los Angeles–based nonprofit that prepares and delivers meals to people battling critical illnesses.
Instacart has released its latest Holiday Data Report, which includes some insights on how Americans in Los Angeles are celebrating this holiday based on purchase data from 2024. Key insights include:
Los Angeles’ Last-Minute Thanksgiving Order: On the day before Thanksgiving last year, LA ordered sage 71% more often than the national average.
Los Angeles’ Favorite Pie: LA orders sweet potato pie 115% more often than the national average around Thanksgiving. More nationwide pie insights here.
Nationwide Thanksgiving Supplies: Many people seem to leave the baking until the last minute, as pumpkin and pecan pies are the top two items ordered the day before Thanksgiving nationally. Dried sage, oven cooking bags, and cloth napkins round out the top five. See the full top ten here.
What’s Popping Up is a column in the L.A. Weekly that explores everything new in food and drink.