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Daily Dish

Small Bites: Cube 3-day sale starts today, wine at El Prado (and if you act fast, it’s half off), Sugarbird Sweets at the Hollywood Farmers Market

By Betty HallockDeputy Food Editor 
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Three-day sale at Cube: It starts today and ends Saturday. Gourmet shop/restaurant Cube is overhauling its pantry. Artisan-crafted products are on sale for 40% off -- in store and online at www.cubemarketplace.com. On sale are products including imported truffles, estate olive oils, rare honey by Ames, Bee Raw and Apicoltura Floriano, single-source chocolates from Domori, aged balsamic vinegars, fruit and vegetable vinegars by Gegenbauer, ceramics by Mary Judge, a selection of items from Cake Monkey. 615 N. La Brea Ave., Los Angeles, (323) 939-1148.

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The wines of El Prado: It’s official. The beer hall (and we’re not talking PBR) that has Echo Park smitten now has wine. And tonight will be your last chance to enjoy that wine at half off (and Champers priced at cost). Cobbled together by Julian Davies, the wine list includes several eye-catchers, such as a Château la Canorgue Côtes du Luberon as well as a Cabernet Franc from the Plouzeau family of winemakers in Touraine, France. 1805 W. Sunset Blvd., (213) 483-8609, www.elpradobar.com.

Sugarbird Sweets: Kei Okumura (full disclosure: a friend of mine) of Sugarbird Sweets is now selling her delectables at the Hollywood Farmers Market, appropriately at the Carmela Ice Cream stand. If on the day after Valentine’s you’re still wooing the one you smooch (what, dinners at Taco Zone wasn’t enough?), then you’ll be glad to know that Okumura’s heart-shaped strawberry marshmallows and heart-shaped passionfruit rice krispies treats will be available on Sunday at the market. At the Hollywood Farmers Market, on Selma Avenue, toward the entrance at Vine Street.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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