611 N. Fairfax, Los Angeles, CA
Live Set from DJ Mean Mr. Mustard!
Join us at noon for cocktails on the patio!
“Nothing ever happens here,” moans a grumpy space technician. Suddenly, right on cue, an asteroid teeming with extraterrestrial green goo is on a collision course with Earth! What follows is a delectable smorgasbord of charmingly constructed space station miniatures, non-sequiturs delivered with the stiffest of lips, and special effects so cheap they wouldn’t even sell off of a clearance rack. In simpler terms: It’s B-movie heaven. Watch as crew members of Gamma 3 get picked off one-by-one, with each death more bizarrely gory than the next. Defying logic at every turn (why is sentient, chiseled jaw Commander Jack Rankin’s first battle instinct always to throw things at the aliens, including his laser gun?), The Green Slime is a delirious, self-serious, silly alien creature feature of the highest order. Come for the aliens with bloodshot, perma-stoned eyes; stay for the flubbed line readings and psych-rock theme song.
Dir. Kinji Fukasaku, 1968, 35mm (Courtesy of BFI), 90 min.
- See more at: http://www.cinefamily.org/films/hangover-matinees/#hangover-matinees-the...
9400 West Olympic Blvd., Beverly Hills, CA
11:00am to 10:00pm
Celebrate Memorial Day this year island-style at Viviane with an all-day, all-you-can-eat luau on Monday, May 30, 2016 from 11 a.m.-10 p.m. Executive Chef Michael Hung will set up a poolside grill and host a special, one-time-only Memorial Day Luau for $55++ per person featuring Hawaiian-inspired BBQ dishes alongside refreshing tiki cocktails. Continuing the Summer Sundays Pool Party at Viviane, the Memorial Day event will also allow restaurant guests pool access—a treat usually reserved exclusively for those staying at the hotel—and the opportunity to dance to music from boutique DJ collective Dart DJs.
Hung will man the outdoor grill and set up the all-you-can-eat buffet with a Hawaiian Fruit Salad of tropical fruits, brandied cherries, and crème fraiche; Tombo Tuna Poke with toasted nori, sesame, and soy vinaigrette; Pulled Kalua Pork; Garlic Fried Rice; and Caramel Banana Tart with macadamia nuts; among several others. Special à la carte items will also be available, including hamburgers, hot dogs, and salads. Director of Bar Programs Ryan Wainwright will also serve a festive menu of tiki cocktails from the restaurant’s fully equipped, poolside satellite bar; guests can expect to sip on renditions of classic Mai Tais, Pina Coladas, Navy Grogs, and Hurricanes ($12-16), in addition to the full cocktail, and wine and beer menus. Inflatable swans as well as festive décor will also add flair to the ambience of the event.
Hawaiian Fruit Salad
Tropical Fruits, Brandied Cherries, Crème Fraiche
Heirloom Tomato Salad
Cucumber, Avocado, Pickled Red Onion Vinaigrette
Tombo Tuna Poke
Toasted Nori, Sesame and Soy Vinaigrette
Grilled Mahi Mahi
Scallion and Ponzu Dressing
Pulled Kalua Pork
Marinated and Grilled Skirt Steak
Smoked Soy and Honey Glaze
Garlic Fried Rice
Caramel Banana Tart with Macadamia Nuts
Pineapple Upside Down Cake
Monday, May 30
11 a.m.-10 p.m.
Dart DJs will play from 12-4 p.m.
Buffet Service—$55 per person plus tax and gratuity
Tiki Cocktails— $12-16
Uber, Keypr and room service will offer the buffet menu with à la carte pricing
INFO: Reservations required with a credit card; please call Viviane at 310.407.7791
Guests who cancel within 48 hours will receive a gift certificate for the full amount of the event
701 Stone Canyon Road, Los Angeles, CA
On June 1st, esteemed Chef Puck and his executive chef, Hugo Bolanos, will welcome both José Meza from the St. Regis Punta Mita in Mexico and Chef/Owner Kenji Takeda of Tokyo’s Liberte a Table de TAKEDA for a special, one-night-only event. For $135 per person, the collaborative dinner will showcase each chef’s specialty, including a trio of Snake River Farms beef by Puck and Bolanos; “La Milpa” salad with blue corn, cilantro, avocado, beans and pumpkin by Chef Meza; and a spot prawn ceviche from Chef Takeda.
This is part of the ongoing series at the hotel restaurant, which continues throughout 2016 with upcoming dinners with Nancy Silverton, Francis Mallman, Eric Werner, Sean Brock and Dave Beran.
9500 Wilshire Blvd., Beverly Hills, CA
This June, Chef Wolfgang Puck will celebrate 10 years of his first steak restaurant, CUT by Wolfgang Puck, located in the Beverly Wilshire, a Four Seasons Hotel, in Beverly Hills. The empire has quickly grown to five, soon-to-be seven locations across the globe including Las Vegas, London, Singapore, Bahrain, New York City (summer 2016) and Doha (fall 2016). Wolfgang, executive chef/partner Lee Hefter and head chef Ari Rosenson wanted to celebrate this milestone by not only giving back to the community in which they got their start, but also commemorate members of the hospitality industry who continue to make an impact on the local and national culinary scene.
On Friday, June 3, the team will welcome a talented group of chefs into the CUT kitchen for a collaborative, one-night-only five course dinner. In addition to Wolfgang and chef Rosenson, the lineup of chefs cooking that evening include: The LocoL Watts team with Daniel Patterson (partner in LocoL, Alta Ca, Aster, Coi, PB, Haven), Evan Funke (of the soon-to-debut Felix), David LeFevre (M.B. Post, Fishing with Dynamite, The Arthur J) and Della Gossett, executive pastry chef of Spago Beverly Hills.
With the rising number of homeless and hungry people living on the streets in Los Angeles, a portion of the evening’s ticket sales will benefit two local organizations that are actively working to help put an end to these issues. These organizations include: Chefs to End Hunger which collects salvageable prepared foods from restaurants, hotels and other food-service operations and delivers them to food banks across the city; as well as the Greater West Hollywood Food Coalition (GWHFC), a mobile meal center stationed at the corner of Sycamore and Romaine, which feeds over 150 homeless and hungry people daily.
The evening will also feature a silent auction benefiting both organizations. Among the many items up for bid include signed collector’s edition books and a framed print from acclaimed photographer Martin Schoeller, a close friend of the Wolfgang Puck family. Schoeller has partnered with the GWHFC via his popular Instagram feed @martinschoeller, which currently features portraits of several GWHFC clients, in order to help raise funds for a piece of land to build a brick and mortar location to better serve those in need.
This celebratory dinner is priced at $145 per person (excluding beverage, tax and gratuity). An additional wine pairing from CUT’s Beverage Director Noel Doty, will also be available. Reservations are now available and can be made by calling 310-276-8500 (credit card number is required when booking).