The Parish

On St. Patrick’s Day weekend, downtown’s English gastropub is offering bangers and mash. Chef Casey Lane is preparing housemade sausages and charcuterie for dinner. Some of the specialty sausages include blood sausage with horseradish potatoes and boudin blanc with potato purée and stewed prunes. Dinners can be paired with Irish-inspired O’Hara Irish stout and Jameson shots. 840 S. Spring St. (213)225-2400.

Rock & Reilly’s Block Party

The Irish Whiskey Pub will celebrate St. Paddy’s Day with the largest all-day drinking party on The Sunset Strip. Fifteen percent of the proceeds will be donated to the Pencils of Promise organization. R & R will also donate $1 on selected food items. The back parking lot is transformed into an outdoor festival on Sat. March 16 from noon to 10 p.m. There will be plenty of food trucks including Coolhaus, Famous Germany Bratwurst and Joe’s Pizza. A DJ will spin throughout the day. 8911 W. Sunset Blvd. (310)360-1400.

Tam O’Shanter

St. Patrick’s Day begins at 10 a.m. at Tam O’Shanter, one of the oldest restaurants in Los Angeles. One March 17, guests can enjoy good cheer and show their Irish pride. Drink green beer amidst warm hospitality, dine on pub food in a cozy old world atmosphere and dance an Irish jig. A special tent area opens at noon and music begins at 1 p.m. 2980 Los Feliz Blvd. (323)664-0228.

Kegs and Eggs

Wirsthaus is celebrating St. Patrick’s Day the German way with kegs, eggs and sausage on March 17. From 11 a.m. to 3 p.m. guests will receive an egg dish, one of Wirsthaus’ famous sausages, a side of fried potatoes and all-you-can-drink draft beer for $27.00 per person. The first 20 people seated on March 17 will take home a  glass stein. 345 N. La Brea Ave. (323)931-9291.

Tortilla Republic

A St. Patrick’s Day fiesta begins with Shamrock Margaritas for $7. They will be served all day long, as a live DJ in the indoor/outdoor dining room spins music. There are a variety of tapas at happy hour prices from 3 p.m. to 7 p.m. Try the huarache flatbread with oyster mushrooms, roasted shallots, baby arugula and manchego cheese. The carnitas tacos are filled with crispy pork, caramelized orange, pickled jalapeno, tomatillo fresca and guacamole. 616 N. Robertson Blvd. (310)657-9888.

The Mixing Room

Listen to live Irish music and enjoy Irish whiskey tastings all day on March 17 at the JW Marriott in their chic cocktail lounge. The Mixing Room will serve a special St. Patrick’s Day menu featuring Irish pub favorites, such as corned beef and cabbage, Champ and Irish whiskey gravy, fish and chips and Guinness pie. There will be an Irish festival in Nokia Plaza starting at 11 a.m. 900 W Olympic Blvd. (213)765-8600.

Tom Bergin’s Tavern

A St. Patrick’s party begins this Sunday at 6 a.m. and runs til 2 a.m. A great way to celebrate is to have their all-day Irish breakfast. Executive Chef Brandon Boudet is also serving corned beef and cabbage, cottage pie, fish and chips and charred oysters. Toast to your friends with a Stout Off, which features 4 taps each of Guinness Stout and O’Hara’s Stout including Black & Tans, Half & Half, Car Bombs and Black Velvets. Bushmills is providing a special cup for those drinking Irish coffee made with Bushmill Irish whisky. 840 S. Fairfax Ave. (323)936-7151.

Cupcake Class

Auntie Em’s owner Terri Wahl is offering a children’s cupcake decorating program on March 17 from 1 p.m. to 3 p.m. Children will learn to make frosting for themed cupcakes. Mimosas and snacks are offered for parents to enjoy while their little ones are enjoying their class. The cost is $30 for one adult and one child. Price includes cupcake materials, snacks, and mimosas for mom or dad. 4616 Eagle Rock Blvd. (323)255-0800.

3Twenty Guest Chef

Chef Mark Peel from Campanile and Tar Pit is offering Grilled Cheese nights every Thursday now until April 4. 3Twenty Wine Lounge owner Edgar Poureshagh will pair each savory sandwich with a delicious glass of wine. Campanile’s Chef de Cuisine, Christopher Eddy will help Chef Peel in the kitchen. Some of the sandwiches served will be classic grilled cheese, Croque Madame, Burratta Grilled Cheese, Ruben Sandwich and Campanile’s famous fries. 320 S La Brea Ave. (323) 932-9500.

Cooking Class at the Bonaventure

“Cooking on the Edge with Executive Chef Andreas Nieto” is this Sat. March 16 at 1 p.m. Learn how to make roasted white corn soup with Navajo fry bread. Students will prepare a rack of wild boar with chili and maze orzo, saguaro cactus, squash blossoms and jalapeno chutney. Dessert is fried pecan crusted sweet potato with prickly pear ice cream. Students sit down at the Chef’s Table to enjoy their creations and enjoy tastes of wine from a wonderful guest winery. The cost of the class $55 per person, 21 and over. 404 S. Figueroa St. RSVP to Claudia.Lambaren@westin.com

Culina

Mette Williams has been appointed as the executive chef of Culina, Modern Italian. Located on the lobby level of Four Seasons Hotel Los Angeles at Beverly Hills, it’s open for breakfast, lunch and dinner. Valet parking is complimentary during lunch service. 300 South Doheny Dr. (310)860-4000.