A Sweet Deal

Three wonderful pastry chefs will donate 100% of their proceeds from their special desserts in October to local women’s and breast cancer charity funds.

Karen Hatfield, owner and pastry chef of Hatfield’s restaurant will offer an exclusive off-menu Hibiscus Panna Cotta with pomegranate gelée ($11) during the dinner hours. 6703 Melrose Ave. (323)935-2977.

Founder and Executive pastry chef, Candace Nelson, of Sprinkles has a strawberry cupcake with a pink sugar ribbon ($3.25). 9635 S. Santa Monica Blvd., (310)274-8765.

Executive pastry chef, Waylynn Lucas (yes, she’s back!), is offering a white chocolate pink peppercorn confection ($3) from The Patisserie at The Bazaar by Jose Andres. SLS Hotel, 465 S. La Cienega Blvd. (310)246-5555.

dineLA at a Discount

Dining is vital in our economic recovery. Over 300 top restaurants in Los Angeles are participating in dineLA restaurant week from October 3-8 and 10-15.  The bi-annual event attracts over 160,000 customers with special three-course lunch and dinner menu for a discounted value. Lunch menus range from $16 to $28 and dinners begin at $26 to $44 per person. dineLA is a two-week event that aims to establish Los Angeles as a premiere dining destination in the world. For a list of the participating restaurants, go to www.discoverlosangeles.com/restaurantweekv2/

Preserve Classes

Valerie Gordon and Kevin West from Valerie Confections are offering a “Preserving class” on October 9 and 15 from 2 to 5 p.m.  Guest will learn how to combine the ultimate components for a cheese party platter, make fig and Port jam, fruits in piquant syrup and autumn chutney. After the class, guests can enjoy a wine and cheese pairing party.  Cost is $100 per person. Call (213)739-8149 for information. 3360 W. 1st Street, Los Angeles.

Japanese Izakaya Food Fair

Chaya Venice is holding an “Izakaya Food Fair” from September 28 to November 7. Izakaya refers to serving Japanese food paired with special cocktails, and Chaya Venice will do just that. Traditional Japanese cocktails and sake flights will be offered with the new menu items.  Sashimi will be flown in fresh daily from Tokyo’s famed Tsukiji fish market. www.thechaya.com. 110 Navy Street, Venice (310)396-1179.

“Home Grown” Menu at Terranea

For the month of October, Chef de Cuisine, Michael Fiorelli of mar’sel restaurant at the Terranea Resort in Rancho Palos Verdes, will prepare a gourmet “home grown” menu exactly like the one he presented at the James Beard House in New York City. Some of the dishes featured in October are an amuse of crispy chicken “oyster” with creamless creamed corn and grilled Spanish octopus with piquillo peppers, fried potatoes, preserved lemon and chorizo.  For reservations, (310)265-2836, 100 Terranea Way, Rancho Palos Verdes.

New Fall Menu

Executive Chef Joseph Gillard at Napa Valley Grille revealed his new fall-inspired wine country menu featuring locally grown ingredients, humanely raised meats and seafood and artisanal products to reflect the autumn harvest. Experience his new menu during dineLA week.  A three-course lunch for $22 begins with autumn squash soup with curry pumpkin seed pesto. The second course is a Sonoma lamb stroganoff with housemade pappardelle and baby Bermuda onions. Finish your meal with corn bread pudding with caramel ice cream and bourbon sauce. $34 per person. 1100 Glendon Ave. Westwood, (310)824-3322.

Virtual Wine Dinner

Morton’s and the Mondavi families will host a nationwide dinner and wine auction on October 7 at 5pm. The event will be broadcast live from the Charles Krug Winery Carriage House in Napa Valley to benefit Make-A-Wish Foundation. A four-course dinner will be served with wines from Charles Krug Winery, Continuum Estate and Folio fine wines. Tickets are $175 per person. To make reservations, call Morton’s Beverly Hills, 435 S. La Cienega Blvd., (310)246-1501; Downtown Morton’s, 735 S. Figueroa Street, (213)553-4566; or Morton’s Woodland Hills, 6250 Canoga Ave., (818)703-7272.