Following up on last week’s episode of Curb Your Enthusiasm and just in time for the new episode on Sunday, April 7 of the show’s final season, The Cheese Store of Beverly Hills is bringing the fictional Vonderdonk to life by overwhelming demand, offering customers the real cheese featured in the show, Challerhocker. The delicious and buttery Swiss Alpine marvel is known for its complex flavors of roasted peanuts, melted leeks, brown butter, sweet cream, and caramel.   The  Vonderdonk can be added to any sandwich or salad on the menu and the cheesemongers at the store have a wealth of suggestions on how to construct your Sunday night cheese board with Larry David’s endless enthusiasm.

More cheese please:  Cypress Grove is partnering with StarChefs to highlight eight top LA chefs during  April. For “StarChefs x Humboldt Fog” Discovery Month, the chefs and restaurants have created signature dishes that highlight Humboldt Fog. Participating LA restaurants include Here’s Looking at You (Chef Sieger Bayer); Son of A Gun (Chef Greg Inga); Magpie’s Softserve (Chef Warren Schwartz); Manhattan Beach Post (Chef James Martinez); Mr. T (Chef Alisa Vannah); RYLA (Chef Cynthia Hetlinger); Ghisallo (Chef Travis Passerotti); and Superfine Pizza (Chef Dresden Kaiser). 

Cheese Store of Beverly Hills

Humboldt Fog at Ghisallo (StarChefs)

The Institute of Culinary Education’s Los Angeles campus is now offering classes open to the public. Starting Friday, April 19, the campus will offer a wide range of mixology and wine topics in both single-session or series options. Classes are focused on topics like the Ultimate Botanical GNT Experience, Farmer’s Market Summer Cocktails, Wine Essentials Series and Wines of Bordeaux Series.

ICE is also launching a personal enrichment version of its popular plant-based culinary arts program, designed for anyone looking for in-depth knowledge and hands-on experience with plant-based culinary skills and techniques. The curriculum offers a holistic approach to nutrition-minded, plant-based cooking, with a focus on whole foods, wellness and sustainability. Students will explore standard culinary arts techniques like knife skills, mise en place and the basics of all cooking techniques, in addition to how to prepare vegetables, sea vegetables, plant-based protein sources and how to prepare them from scratch, as well as fundamentals of baking and meeting special dietary standards. 

Crudo e Nudo is celebrating three years on Sunday, April 14 with a $40 oyster, crudo and wine party starting at noon.   Tickets are available here.  

CrudoENudo 0221 2548

Inside Crudo e Nudo with Leena Culhane and Brian Bornemann (Ashley Randall Photography)

To kick off spring,  Cabra LA will host a celebration on its rooftop patio on top of the Hoxton Hotel on Thursday, April 18 starting at 6 p.m. The party will include passed bites and snacks, samples of Cabra’s new seasonal cocktails along with a food station and full bar available for additional purchase as well as  DJ Muezette and dancing. Tickets are available at $40 per person on Resy.

On  Monday, April 8 Jack in the Box is honoring the solar eclipse with a BOGO deal for Jumbo Jack burgers with two  Jumbo Jack burgers aligning at the price of one.

Seattle Piroshky Piroshky Bakery will stop in Anaheim on its nationwide tour with a pop-up pre-order event at Radiant Beer Co. on Thursday, April 18.  The Eastern European-style bakery will also sell other famous Seattle goods like  Pikes Place chowder. For more information and the pre-order menu click here.

 On Thursday, April 25 Caldo Verde at the Downtown LA Proper Hotel will welcome Westholme,  Australian producer of contemporary Wagyu, for a Westholme Wagyu Fest. The evening will showcase cuts served through Chef Suzanne Goin’s signature California lens. At $95/person the wagyu fest will feature the following menu paired with Australian wines hand-picked by  Caroline Styne and  dessert by Caldo Verde’s pastry chef Irene Widjaya:

Spring chopped salad with cucumber, avocado, snap peas and buttermilk

Wagyu tartare with  pea shoots, salsa rustica and  grilled ciabatta

Grilled steak with  black olive chimichurri and arugula

Braised brisket with pomegranate molasses, garlic and soy

A mess of greens, green garlic and arbol chile

Smoked campfire potatoes loaded with sour cream, tomato, cheddar and Westholme bacon

Cornbread and Parker House rolls as well as pineapple skillet cake with toasted marshmallow and caramel granita for dessert

What’s Popping Up is a weekly column in the L.A. Weekly that explores all that’s new in food and drink.

Cheese Store of Beverly Hills

Wagyu strip loin (Courtesy Westholme)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.