Tam O’Shanter whisky dinner

A very special dining event starts at 6:30 p.m. tonight, Jan. 18, featuring a five-course meal. Executive chef Juan Escamilla’s dishes will be paired with select whisky pairings from the award-winning Arran Distillery. Start with canapé’s paired with Arran’s Robert Burns scotch whisky. Second course is a smoked-salmon salad with fingerling potatoes paired with Arran 10-Year. The entrée is braised short ribs with vanilla parsnips, cipollini onions and whiskey-mustard sauce paired with Arran 18-Year. Finish with a red wine-poached pear tart with berry compote paired Arran The Amarone Cask Finish. This unique dinner is $79 per person. 2980 Los Feliz Blvd. (323)664-0228.

The BLVD cooking classes

Join the chef’s table with Dr. JJ Levenstein on Friday, Jan. 19 at 6:30 p.m. to learn how to transform the colorful produce at a farmers market into a delicious, healthy meal. The class is $100. On Saturday, Jan. 20 at 3 p.m., chef Nishi Lal highlights the therapeutic properties of various spices and foods, and shows guests how to integrate them into simple and delicious dishes. 13545 Ventura Blvd., Sherman Oaks, (844)454-2583.

Oxnard’s Dine, Wine & Beer Week

Starting Jan. 19 through Jan. 28, a variety of restaurants throughout Oxnard will offer a discount menu for visitors and locals to experience American, Italian, Japanese, Spanish, Dutch, Mexican and even Hawaiian cuisine. Take a walk along Oxnard’s Wine Trail for tastes of craft beers and wine. Oxnard’s Restaurant Week is held annually in conjunction with California Restaurant Month to promote culinary travel throughout the state. For a full list of participating restaurants and menu options, visit visitoxnard.com/restaurantweek. (805)988-0717.

Snow day at Playa Provisions

On Sunday, Jan. 21, “Top Chef” winner Brooke Williamson, and her husband and co-chef Nick Roberts will transform the parking lot of Playa Provisions into a wintery landscape from noon to 6 p.m. Join the festivities including a sledding hill, bounce house, and snow for building snowmen and making snow angels. The restaurant will have small bites available for purchase, including hamburgers, vegetarian burgers and frankfurters. For dessert, gather around the fire pits and roast up s’mores. Hot toddies will be available for adults and hot cocoa for little ones. Entrance to the snow day is $20 for adults with two food and beverage tickets included, and $10 for kids. Additional food and beverage tickets will be available for $2. Tickets can be purchased online at bit.ly/2DhHEHi. 119 Culver Blvd., Playa Del Rey, (310)683-5019.

Modern Asian destination at E.P. Restaurant

Executive chef Louis Tikaram is making a three-course dineL.A. dinner for $29. His menu features savory, sticky spareribs with a five-spice caramel and his new red vegetable curry with butternut squash, tofu, Thai basil and pickled radish. Finish with a refreshing coconut sorbet. 603 N. La Cienega Blvd., West Hollywood, (310)855-9955.

Providence dineL.A. menu

Michael Cimarusti offers an amuse-bouche followed by a four-course, prix-fixe dinner for $100 per person. Indulge by ordering the add-on wine pairings for an additional $50. Optional supplements to the menu include an A5 wagyu steak for $40 extra or an artisanal cheese course for an additional $20. The menu features fluke sashimi, Hokkaido sea scallop, and a choice of troll-caught King salmon or Liberty Farms duck. Finish with one of pastry chef Jessie Liu desserts. 5955 Melrose Ave., (323)460-4170.

New England dineL.A. lunch and dinner

Connie and Ted’s is offering a $25 lunch and $39 dinner until Jan. 26. Executive chef Sam Baxter offers Jo’s Wicked Good Chowda’ Sampler with New England, Manhattan and Rhode Island clear broth chowders. Also on the menu are a half-dozen of chef’s choice oysters with fresh horseradish and mignonette, as well as house-smoked yellowtail and a tuna melt served with a side of fries or coleslaw. Other sandwiches include a batter-dipped cod sandwich or a hook burger. The dineL.A. dinner menu includes a lobster roll and grilled wild fish of the day. Finish with a handmade fudgesicle or blondie with ice cream. 8171 Santa Monica Blvd., West Hollywood, (323)848-2722.

Westbound’s three-course dineL.A.

The $29 dinner menu by executive chef Ryan Riedy includes pickled vegetables, blistered shishito peppers, or chickpea and artichoke fritters. Entrées include boneless short ribs or Mary’s chicken with spätzle. The restaurant is open Tuesday through Saturday from 5 p.m. to 2 a.m., and Sunday 5 p.m. to midnight. 300 S. Santa Fe Ave., Los Angeles, (213)262-9291.

Cafe Pinot dineL.A. lunch and dinner

Executive chef Viet Pham’s California and French cuisine is made using fresh garden ingredients. Sit in the garden for a $25, two-course lunch with choices such as butternut squash soup, followed by Atlantic salmon or Jidori chicken. At dinner, guests have choices while selecting the three-course menu for $39. Starters include burrata with port-macerated fig, followed by veal osso buco and Meyer lemon pound cake. Guests may also enjoy a Patina wine flight for an additional $10 at lunch or dinner. 700 W. Fifth St., (213)239-6500.

dineL.A. at Café Gratitude

Three of the Los Angeles-area Café Gratitude restaurants are offering a special $20 per person dineL.A. lunch, and $29 per person dineL.A. dinner menu. The special ingredient-focused menu includes cult favorites such as the macrobiotic bowl (offered just at lunch), buffalo cauliflower (lunch and dinner) and mole abuelita enchiladas (dinner). Finish off dinner with a key lime pie to satisfy your post-meal sweet tooth. Lunch is from 10 a.m. to 4 p.m. daily, and dinner is served from 4 to 10 p.m. 300 S. Santa Fe Ave., Ste. 300, Los Angeles, (213)929-5580. 639 N. Larchmont Blvd., Los Angeles, (323) 80-6383. 512 Rose Ave., Ste. A, Venice, (424)231-8000.

Dinner at Herringbone

Join “Top Chef” alum Brian Malarkey’s “Fish Meats Field” concept at Herringbone Santa Monica for a special dineL.A. dinner menu through Jan. 26. Coastal cuisine with an emphasis on line-caught seafood and high-quality meats includes buffalo ranch octopus, whole-roasted branzino and sticky toffee pudding to round out the meal for $49 per person. 1755 Ocean Ave., Santa Monica, (310)971-4460.

Celebrate the neighborhood at Gelateria Uli

Have you tried mulled wine gelato? Gelateria Uli in West Hollywood makes this unique dessert and is offering 15 percent off to locals in 90048 zip code (show proof of residency) on Mondays and Tuesdays from 5 to 10 p.m. Try Gelateria Uli’s seasonally rotating flavors. Winter choices include fresh mint stracciatella, maple pecan gelato, white chocolate peppermint, zabaglione and pumpkin spice gelato. Signature favorites include coconut lemongrass sorbet, yogurt lavender, banana white chocolate, espresso with chocolate waffle bits, black sesame and California pistachio. 8044 W. Third St. (323)424-3492.

Lunch at The Stalking Horse

Grab lunch at the fairly new The Stalking Horse Brewery & Freehouse, combining traditional Cornish fare with an onsite craft brewery in a British pub setting. For $15 per person, enjoy the vegan Welsh rarebit or another first-course choice, before second course options that include an American burger, chicken pot pie or root salad. 10543 W. Pico Blvd., (424)832-7511.

CREAM launches new flavor

Butterscotch brew is the newest innovative ice cream flavor for 2018. It’s a cream soda-inspired dessert incorporating rich and creamy caramel ice cream with ribbons of butterscotch and bits of honeycomb throughout. 11135 Magnolia Blvd., North Hollywood, (818)993-1759. 3335 S. Figueroa St., Los Angeles, (213)742-9090.

Michael’s new happy hour menu

Chef Miles Thompson and the Michael’s Santa Monica team introduce a new happy hour menu from 5:30 to 7 p.m. on Monday through Saturday. Exclusively in the bar and lounge, the happy-hour menu features a selection of new dishes that may be paired with small production and natural wines by the bottle and glass. There will be a special cocktail for $1.79 offered from 5:30 to 6 p.m., as a nod to the year Michael’s opened in 1979. 1147 3rd St. (310)451-0843.