3 Food Events You Should Know About: Gonzo wine tasting at LGO; Petrossian’s caviar class; Eva restaurant and Grilled Cheese Truck get together
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Sippy-sip at LGO: On Tuesday from 6:30 to 8:30 p.m., La Grande Orange in Santa Monica hosts a wine tasting with unlimited sips of more than 25 wines for $25. Try wines from Veneto, Italy, to Marlborough, New Zealand, to Mendoza, Argentina, for example, along with jumbo lump crab cakes, green chile sliders, spicy tuna sushi rolls, veggie potstickers with toban djan sauce and mini red velvet cakes and double chocolate chip cookies.
2000 Main St., Santa Monica; (310) 396-9145; www.lagrandeorangesm.com.
Caviar 101: Beginning next Thursday, Petrossian in West Hollywood starts hosting a monthly caviar class led by general manager Christopher Klapp and a ‘devoted team of caviar experts.’ Novices and/or aficionados can sign up for the tasting and get how-to-appreciate-caviar tips. Sample up to three types of caviar paired with either Champagne or vodka, along with additional small plates showcasing caviar from chef Giselle Wellman. 7:30 to 8 p.m. on the first Thursday of each month. $35 per person. Call to save your spot.
321 N. Robertson Blvd., West Hollywood; (310) 271-0576; www.petrossian.com.
Grilled cheese at Eva: Eva chef-owner Mark Gold and Dave Danhi, chef and co-owner of the Grilled Cheese Truck, reunite for a grilled cheese pairing Tuesday. (The two worked together at the Water Grill downtown 15 years ago.) They’ve collaborated on a four-course menu for $35 and a five-course menu for $50 that will include Danhi’s truffled mac and cheese melt along with Gold’s butter poached lobster to celebrate National Grilled Cheese Month. (See the full menus after the jump.) Wine pairing, $20. Call for reservations.
7458 Beverly Blvd., Los Angeles; (323) 634-0700; www.evarestaurantla.com.
-- Betty Hallock
Four-course menu, $35 1st course: Danhi’s sharp cheddar and Gruyère with a parmesan crust on sourdough bread paired with Gold’s heirloom tomato soup
2nd course: Danhi’s Fontina cheese with caramelized onions and prosciutto crust on black peppercorn bread paired with Gold’s braised artichoke and cioppolini onion tart
3rd course: Danhi’s ‘faux’ cheesesteak sandwich provolone, homemade pickles and crispy onions on french bread (Cheez Whiz on the side!) paired with Gold’s prime beef, over charcoal
Dessert: Danhi’s vanilla mascarpone cheese and balsamic strawberries on sweet brioche paired with Gold’s chocolate fondue
The five-course menu for $50 includes Danhi’s truffled mac and cheese melt with Fontina cheese paired with Gold’s butter poached lobster
