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Events / Sports & Entertainment (84)

Sunday, August 3

IWOSC Reads Its Own

Vroman's Bookstore

695 E. Colorado Blvd, Pasadena, CA 91101

2:00pm

IWOSC Reads Its Own is a spellbinding afternoon of eclectic, eccentric, and exemplary works — from poems to true stories to hilarious monologues and beyond, read aloud by distinguished IWOSC scribes. Fifteen of IWOSC's talented member writers will read short excerpts from their work.  We'll be regaled with their wit, have our emotions stirred, or be plunged into deep thought.  First-time and return readers will share their work.  Selections may be published, unpublished, or works in progress, several minutes in length. For more information, see www.iwosc.org or contact [email protected].

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Monday, August 4

Superba toasts two years with five course dinner

Superba Snack Bar

533 Rose Ave. , Venice, CA

6:00pm to 10:30pm

Superba Snack Bar, Paul Hibler’s first American Gonzo Food Corporation project and the restaurant that started it all, celebrates its second birthday with a special prix-fixe dinner on Monday, August 4. Chefs from East Borough, Superba Food & Bread, and Superba Snack Bar will each create a course that represents their strong connection to Paul Hibler and their roots in the American Gonzo Food Corporation family. The resulting six-course menu will be priced at $75 per person with optional wine pairings and includes:

charcuterie + cheese

housemade duck prosciutto, duck liver mousse, black truffle vinaigrette, superba baguette

Bread by Head Baker Jonathan Eng, Superba Food & Bread

line-caught cod in crosta, chorizo, fingerling potatoes, sautéed peppers, pimento aïoli 

Executive Chef Jason Travi, Superba Food & Bread

lime-cured tilapia, herb salad, cucumber, chili, peanuts

Executive Chef Chloe Tran, East Borough

heritage pork belly, chanterelle tortellini, pickled corn

Executive Chef Bryan Lee Weaver, Superba Snack Bar

heart's ethiopia chelelektu espresso pulled over madagascar vanilla ice cream

Tyler Wells, head of Superba Food & Bread’s coffee program

plum ice, yellow peach, green tea sorbet, verbena consommé

Pastry Chef Lincoln Carson, Superba Food & Bread

$75 per person

$55 per person for optional wine pairings

100% of food sales to be donated to Meals on Wheels

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Josey Baker is coming to town

Vibiana

214 S Main St., Historic Downtown Los Angeles, 90012

6:30pm

The Common Grains Collective, a group of grain enthusiasts founded by writer/teacher Sonoko Sakai and pastry chef Roxana Jullapat (Cooks County/Bakers Will Bake), cordially invites the novice and professional bread baking community of Los Angeles to a unique “Baker to Baker” discussion, featuring the celebrated San Francisco-based bread baker, Josey Baker. The event will take place on Monday, August 4th, 2014 at 6:30 p.m., at Vibiana in downtown Los Angeles.

Evan Kleiman from KCRW’s Good Food, and Los Angeles own Zack Hall from Clark Street Bakery will join Josey in this casual, down-to-earth panel discussion about good bread, sustainable grains, and the complexity of the bakery business. Attendees are encouraged to bring samples of their own loafs of bread. Josey and Zack will be available to look at them, answer questions and provide tips on how to improve.

Entry tickets of $15 will be for sale at the door. Refreshments and bread samples will be offered. Attendants may reserve a space ahead of time via email at [email protected]

A portion of the funds raised through ticket sales will be donated to the local chapter of the Edible Schoolyard at Larchmont Charter Middle School, La Fayette Park Campus.

Date: Monday, August 4th, 2014. Doors open at 5:30 p.m. Panel discussion begins promptly at 6:30 p.m. 

Location: Vibiana 214 South Main Street, Los Angeles, CA 90012

Parking: Public and private parking lots are located just South of the venue on Main Street on both the East and West sides of the street. There is also metered parking that is often available right in front of the venue as well as on the West side of Main Street.

Admission: $15 Includes refreshments and bread samples.

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Tuesday, August 5

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