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3 events: Bistronomics, Taste of Burbank, Day of the Dead cooking class

Marysuesusan

B:13 at Breadbar: Chefs Jet Tila and Alex Ageneau present another series of Bistronomics at BreadBar named Lucky 13. The pop-up restaurant starts cooking Sunday and runs on consecutive weekends throughout the month. The menu combines Asian flavors and French cooking techniques. Menu offerings include foie gras torchon with confit quince and toasted brioche; oxtail banh mi; and beetroot poached scallops with leeks in vinaigrette and black olives. Reservations are required and can be made at opentable.com or by calling the restaurant. 10250 Santa Monica Blvd., Los Angeles, (310) 277-3770, www.breadbar.net.

Taste of Burbank:The 8th annual Taste of Burbank is Thursday, from 5:30 to 9:30 p.m.  There will food from 40 restaurants including Picanha Churrascaria and Season Thai (for a full list see the website), a beer and wine garden, and chef demonstrations. Tickets begin at $25 and can be purchased online. This is a green event with the Burbank Recycle Center providing attendees with compostable plates, cups and utensils; there will be recycling and compost stations throughout the event.  All proceeds benefit the Burbank Community YMCA financial scholarship fund. The event takes place outdoors on four blocks of San Fernando Boulevard between Magnolia Boulevard and Olive Avenue. www.tasteofdowntown-burbank.com.

Day of the Dead cooking class: Join L.A. chefs  Mary Sue Milliken and Susan Feniger for a Dia de los Muertos (Day of the Dead) cooking class. Dia de los Muertos is a Mexican holiday that honors the dead by making specialty foods and drink and bringing them to the altar of the deceased. In this demonstration-style class you will learn how to make traditional foods such as roasted kabocha squash soup, turkey mole negro and more. Attendees will also taste signature cocktails and receive a recipe booklet. The class is $75 per person and can be reserved by calling (213) 486-5171. 445 S. Figueroa St., Los Angeles, www.bordergrill.com.

ALSO: 

5 Questions for Ricardo Zarate 

Test Kitchen tips: skimming the fat 

Meat-inspired jewelry 

--Leah Rodrigues 

twitter.com/LeahRodrigues24

Photo: Susan Feniger and Mary Sue Milliken of Border Grill. Credit: AP/Matt Sayles

 
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