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Daily Dish

3 Events: Marino’s mammas face off; Golden Road; butchery class

By Betty HallockDeputy Food Editor 
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Naples vs. Venice: On Thursday, Marino Ristorante is taking the Naples-vs.-Venice battle to the kitchen, with Mamma Maria Marino representing Napoli and Mamma Luciana Ongaro representing Venezia. The two will prepare a six-course menu that features side-by-side Neapolitan and Venetian classics. Maria helped her late husband Ciro re-create Neapolitan recipes at Marino and raised their three children in the restaurant (Rosanna, the CFO at Marino; Mario Jr., the general manager and maître’d; and Sal, executive chef at Marino and chef-owner of Il Grano). Luciana, the daughter of a prominent chef in Venice, inspired her son Stefano (Rosanna Marino’s husband) to open the erstwhile All’Angelo. Examples from the menu: Manila clams gratin with garlic aioli (Naples) and salted cod crostini (Venice); double-wide rigatoni stuffed with veal, beef and pork (Naples) and thick Venetian spaghetti with pulled duck (Venice); and rolled sirloin with raisins, eggs and pine nuts in tomato sauce (Naples) and milk-braised Niman Ranch pork (Venice). $65 per person (includes a glass of Prosecco upon arrival) and $35 optional wine pairing. 6001 Melrose Ave., Los Angeles, (323) 466-8812, www.marinorestaurant.net.

Golden Road party: Golden Road Brewing is hosting a double celebration on Sunday, the launch of its pub and its brand-new 16-ounce cans. The pub will be open from 11 a.m. to 11 p.m. with chef Adam Levoe grilling burgers (vegan and non-vegan) on the outdoor patio, served with a can of Golden Road beer, either the Point the Way IPA or Golden Road Hefeweizen, for $10. The full menu will also be available, along with draft beer options. 5430 W. San Fernando Road, Los Angeles, (213) 537-4655, www.goldenroadbrewing.com.

Class at Huntington Meats: Suzanne Tracht, chef-owner of Jar, is collaborating with Huntington Meats at its 3rd Street Farmers Market shop for a series of classes on butchery and cooking. A class on beef takes place on Sunday. Huntington’s butchers, John Escobedo and Robert Ore, will present an “up close and personal” class, and Tracht will present a cooking demo and discuss how to best use the various cuts of meats. The upcoming schedule includes pig on Feb. 26, lamb on March 25 and beef cuts for spring on April 22. Topics for January: breaking a side of beef, portioning primal cuts, and grading to grinding. Learn how to prepare beef cuts in winter, including short ribs, briskets and roasts. The price is $65 per guest. 6 to 8 p.m. Reserve by calling Huntington Meats at (323) 938-5383. 6333 W. 3rd St. at the Original Farmers Market, Los Angeles.

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-- 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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