Dine in and dine out at The Beverly Hilton

Enjoy discounts at local restaurants and unique foodie experiences when you reserve an overnight stay at The Beverly Hilton. Receive a delicious Beverly Hilton welcome amenity, breakfast for two, up to 20 percent off at Circa 55 and 20 percent discounts off the popular Malibu Wine Safaris, and discounts on The Melting Pot’s L.A. food tours. 9876 Wilshire Blvd., Beverly Hills, (310)274-7777.

Scout opens in Silver Lake

A new neighborhood gourmet bites concept with a curated boutique retail shop has opened. Scout specializes in food, biodynamic regional wines, local craft beers, sustainable coffee, vinyl records from local bands, culinary and cocktail books, and handcrafted housewares. Enjoy the sustainable Portland-based Heart Coffee, thoughtfully composed smoothies, aromatic teas, effervescent kombucha and sweets from pastry chef Roxana Jullapat. Open daily for from 7 a.m. to 7 p.m. for breakfast, lunch or a quick early dinner to take home. 3707 W. Sunset Blvd., (323)451-9750.

Cochon555 at Viceroy Santa Monica

The fourth stop on the 14-city pig-roast competition and culinary tour is at the Viceroy on Sunday, March 11, from 4 to 7:30 p.m. Boutique wines, craft cocktails and artisanal brews will be poured at the nose-to-tail competition while all-star chefs cook heritage breed pigs for a chance to be crowned the “Princess/Prince of Porc.” Be part of the audience to vote with the judges. Chefs are from Kettner Exchange, Otium, Mason, Bourbon Steak, Hinoki & The Bird, and Wolfgang Puck at Hotel Bel-Air. Attendees can sip pours of Antica Napa Valley 2014 cabernet sauvignon and 2015 chardonnay as chefs prepare a special beef tartare dish at the restaurant’s Tartare Bar. No one under 21 years old is allowed at this food and drink event. Tickets are $130 for general admission at 5 p.m., and $200 for VIP access at 4 p.m. Buy tickets at bit.ly/2D5YRyo. 1819 Ocean Ave., (310)260-7500.

Union’s farm and field dinner

Enjoy a four-course dinner at Union on March 14 at 6 p.m. Chef and co-owner Bruce Kalman,  fresh off “Top Chef,” Season 15,celebrates four years of success with co-owner Marie Petulla. The evening includes a four-course dinner created by Kalman, featuring a selection of his coveted vendors – flour from Pasadena’s local mill Grist & Toll, sustainable meat from Flannery Beef and seafood from the Dock to Dish program. His cheese is from Pomona’s Di Stefano Cheese and Tehachapi’s Weiser Family Farms. The cost is $175 per person, with wine pairings by winemaker George Pitsironis. He will pour wines from Palermo Imports to pair with each course. Email reservations@unionpasadena.com. 37 E. Union St., Pasadena, (626)795-5841.