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Play With Your Food
Chefs Jet Tila and Alex Ageneau are serving a five-course menu on April 17 and April 18 for $65 per person at BREADBAR. Dishes prepared will be utensil-optional and include raw radishes with foie gras butter, rhubarb marmalade, croquettes of cod brandade with zucchini purée and mussels “au four.” Reservations are encouraged. 8718 W. Third St. (310)205-0124.
Go Burger Special
Celebrate mailing in your taxes with discounted cocktails at Go Burger on April 18. All day long they offer guests a 50% discount off beer, wine, and mixed drinks. Try a signature burger with duck fat fries. 6290 Sunset Blvd. (323)327-9355.
Celebrate Tax Day
BLT Steak is offering half off on all cocktails, beer, wines by the glass and bottles of wine from 6 p.m. to closing on Monday, April 18. Enjoy signature popovers and specially selected certified Angus beef, fresh seafood and blackboard specials with your discounted beverage. 8720 W. Sunset Blvd. (310)360-1950.
Go to Greenleaf Gourmet Chopshop on Monday, April 18 and all in-store transactions will be tax-free. Order any menu item, including chef Kristi Ritchey’s antioxidant orchard salad, and pay no sales tax. 9671 Wilshire Blvd. (310)246-0756 and 1888 Century Park E. (424)239-8700.
Jar Passover Seder
Start with an English pea purée, then homemade chopped liver, cured salmon and potato pancakes. The first course is matzo ball soup. Next is an asparagus and radish salad, followed by a pot roast or Alaskan Halibut. For dessert, enjoy macaroons, chocolate eminence and lemon cheesecake. The Seder starts at 5:30 p.m. on April 18 and is $125 per adult and $55 for children 12 and under. Coffee, tea, house wine, tip and tax are included. 8225 Beverly Blvd. (323)655-6566
Passover at La Cachette Bistro
On April 18 and 19 from 6 p.m. to closing, celebrate Passover with a bowl of Mom’s chicken noodle soup with matzo balls and organic vegetables. Gefilte fish made with pike and house-cured salmon are served before a roasted leg of lamb with flageolet beans and lamb jus. An assortment of sorbets and macaroons finish the meal for $48 per person. 1733 Ocean Ave. (310)434-9509.
Asia de Cuba Gives to Japan
Mondrian LA is helping support the victims of the Japanese earthquakes by contributing 50% of sales from Asia de Cuba’s signature Cuban Opera Cake to the American Red Cross until April 30, 2011. The dessert is a rich chocolate cake layered with milk chocolate, buttercream and coffee mousse. 8440 W. Sunset Blvd., (323)848-6000
Cooking Class at Roy’s
Create Roy’s seasonal appetizers with fresh Spring ingredients on Saturday, April 16 and April 23 from 11 a.m. to 1:30 p.m. Roy’s sous chef, Monica Olaes, will teach guests how to make seasonal ingredients into beautiful and tasty appetizers. The menu will include pink ladies apples with watercress, grape and walnut anchovy vinaigrette, beef tartar, fava beans with prosciutto tapenade and feta and roasted beets with ricotta and mixed greens. The cost is $45 per person, per class. Participants will sit down and enjoy eating their creations. 641 E. Colorado Blvd, Pasadena, (626)356-4066.
Earth Day Salads
To embrace local produce on Earth Day, Chef Victor Casanova at Culina is offering a Modern Italian Panzanella Salad with tomato, watermelon and feta and a Culina chopped salad with Tuscan fao, garden fresh vegetables, fresh herbs and Chianti vinaigrette. Culina, 300 S. Doheny Dr. (310)860-4000.
In honor of Earth Day, the “small bar with a big experience” is serving the following dishes: tigella with grilled zucchini and Brie cheese, tigella with heirloom tomato, pesto and shaved parmigiano, and rucola e puntarelle. Enjoy it with a peach Bellini. 11633 San Vicente Blvd., (310)820-2448.
This month, enjoy potato and egg yolk-filled ravioli with creamy goat cheese, roasted baby beets and sherry vinegar emulsion. Chef Karen Hatfield is also serving brown butter-roasted cauliflower with sautéed plantains, roasted almonds, golden raisins and parsley root purée. 6703 Melrose Ave. (323)935-2977.
Brunch at AOC
AOC is now serving brunch on Sunday’s from 10 a.m. to 2 p.m. Start with tavern granola with milk or Strauss yogurt, soft scrambled eggs with fontina, crème fraiche and chives or a toasted brioche with Gruyere, prosciutto, frisee and egg. AOC specializes in wood oven baked frittatas, 8022 W. Third St., (323)653-6359.
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