3 Events: make beer; cherry blossoms at Chaya; Finesse mag
Home brewing: On Saturday, the Institute of Domestic Technology offers a home brewing class at the historic Zane Grey Estate in Altadena. The workshop will take students through the process of brewing beer from scratch using malted barley: from mash to sparge, boil, chill and fermentation steps before bottling and conditioning. The hands-on class is geared toward both the beginner and those who want to move beyond extract brewing. Tastings include brews similar to what's created in class and styles that inspire. Students will bottle and carbonate a batch to take home and enjoy. 10 a.m. to 4 p.m. $195 (includes lunch, snacks, ingredients and supplies). Sign up online at www.instituteofdomestictechnology.com.
Cherry blossom fest: Chaya downtown is celebrating spring with a two-week cherry blossom festival on its outdoor patio from April 16 to April 27. Chef de cuisine Atsushi Kenjo has created a cherry-blossom-inspired menu of small plates and drinks. (This year marks the 100th anniversary of the national cherry blossom festival; in 1912 the city of Tokyo gave 3,000 cherry trees to Washington, D.C.) On Kenjo's menu are dumplings, sushi rolls and “picnic fare” ($5 to $8) such as steamed barbecue pork bun; shrimp shao-mai with soy mustard dip; asparagus-wrapped Angus New York strip with balsamic ponzu; farmers market kai lan with soy-garlic chile oil; and sakura-leaf-steamed Alaskan snapper. The sushi bar will feature cherry-infused menu items ($5 to $6) such as: beef carpaccio with aged cherry balsamic; tai sakura sushi with cherry blossom leaves; and a garden inari sushi boat. Cocktails such as the Cherry Bellini with cherry sorbet ($8) and Sakuratini ($8) also will be available. Monday to Friday evenings from 4 p.m. to close. 525 S. Flower Street, Los Angeles, (213) 236-9577, www.thechaya.com.
Bistro prix fixe: Bouchon in Beverly Hills fetes Thomas Keller's casual dining issue of Finesse magazine on Wednesday with a $65 prix fixe menu: poireaux en vinaigrette et oeufs mimosa or escargots a la Bourgignonne; aile de raie au confit de fenouil et oignons or boeuf Bourgignon; and beignets or assortiment de macarons. Dinner is followed by a kitchen tour; diners also will receive a signed copy of the magazine. 235 N. Canon Drive, Beverly Hills, (310) 271-9910, www.bouchonbistro.com.
Photo: Your home brew operation probably doesn't look like this. A bottling of Steelhead Extra Pale Ale at Mad River Brewing circa 1995. Credit: Shaun Walker/AP.