Advertisement
Daily Dish

3 Events: ice cream class; Deconstructed L.A.; Octobeer at Mezze

By Betty HallockDeputy Food Editor 
Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Ice Cream 101: Carmela Ice Cream announces its classes for fall, focusing on ‘savory’ flavors. Make brown butter sage ice cream and cranberry orange thyme sorbet. Each student will take home one pint of each flavor. The class will cover the basics of creating ice cream and sorbet bases at home, with demonstrations and tastings of each. Other topics include flavor inspiration, utilizing local farmers market produce and pairing ideas. Classes are Oct. 22, Nov. 5 and Nov. 19, from 9 a.m. to noon. $100 per person (includes 2 pints). To reserve your space, email store@carmelaicecream.com. 2495 E. Washington Blvd., Pasadena, (626) 797-1405.

Firestone beer dinner: Firestone Walker Brewing is hosting a beer pairing dinner, ‘Deconstructed L.A.,’ during L.A. Beer Week that features several tapas dishes from chef Sean Paxton, ‘The Homebrew Chef’ along with its specialty on Oct. 12 at the Avalon in Hollywood. The dinner celebrates XV, Firestone’s 15th-anniversary beer, which is a blend of eight barrel-aged beers constructed by local Paso Robles winemakers under the direction of brewmaster Matt Brynildson. The eight-course tasting ‘deconstructs’ the eight beers that make up XV. A few pairing examples: duck tagine with Sticky Monkey; lamb tenderloin with Helldorado; and merguez with Double Jack. 7 to 10 p.m. $75 per person. For tickets and more information, go to www.fwdeconstructed.com or call (805) 225-5911 x604.

More beer at Mezze: Mezze chef Micah Wexler is pairing craft beers with his Eastern Mediterranean food through the month of October. It’s the Octobeer four-course tasting menu, matching beers such as the Bruery’s Oude Tart Flemish ale with wild salmon on B. Bendik & Son rye and La Chouffe Belgian ale with lardo flatbread or lamb and pork pate. Also on the menu: Arrogant Bastard with lamb belly or veal sausage, and North Coast Brewing Old No. 38 with chocolate mousse and honey milk sorbet. $50 (two person minimum). 401 N. La Cienega Blvd., Los Angeles, (310) 657-4103, www.mezzela.com.

ALSO:

Advertisement

New Cypress Grove cheeses: Meet Sgt. Pepper and PsycheDillic

L.A. Beer Week; it’s here

Peko Peko: A cookbook to support Japan’s recovery

-- 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.

Advertisement