3 Events: Spice Table beer dinner, Joan Nathan, Josiah Citrin at Joe’s
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Craftsman & Spice Table: On Dec. 6, Spice Table chef Bryant Ng and master brewer Mark Jilg create a beer-pairing menu to celebrate the season. The evening starts with a casual reception with appetizers such as grilled spareribs with caramel sauce and crab egg rolls and hot mulled beer. The planned dinner menu (subject to change) is: foie gras satay and pineapple pickle (Craftsman Acorn Saison); watercress, grilled lamb heart and persimmons (Craftsman Spruce); a ‘palate cleanser’ of Craftsman stone fruit sour beer; skate sambal and rice (Alesmith Yulesmith Imperial IPA); and eggnog with “Santa’s Little Helper†stout cream and spiced coconut sugar cookies. The cost is $65 per person. Reception begins at 7 p.m.; dinner at 8. Seating is limited; email [email protected] for reservations.
Jewish-French cuisine: The Culinary Historians of Southern California present cookbook author Joan Nathan speaking about the ‘Food of the Jews of France’ at the Downtown Central Library on Dec. 10. Nathan last year published ‘Quiches, Kugels and Couscous: My Search for Jewish Cooking in France,’ an exploration of the culinary traditions of French Jews, who melded regional cooking with Jewish cuisine, including Ashkenazic, Sephardic and Provençal Jewish food. She points out that while the Jews of Alsace cooked with goose fat and sauerkraut, those of the south cooked with oil and garlic. Some Jewish families in Provence have been there for more than 2,000 years, making it difficult to differentiate Jewish from Provençal food customs (fougasse, the Jewish holiday bread, for example). Open to the public and free. Dec. 10, 10:30 a.m.
Mark Taper Auditorium, Downtown Central Library, 630 W. 5th St., Los Angeles, www.chscsite.org.
Josiah Citrin at Joe’s: Joe’s Restaurant features chef Josiah Citrin of Mélisse in the second of its series ’12 Chefs, 12 Months, 12 Charities’ on Thursday. Citrin will prepare a dinner benefiting St. Vincent Meals on Wheels. On the menu: artichoke soup and confit tomatoes with parmesan croquette; Maine lobster Bolognese over fresh cappellini with basil and brown butter truffle froth; black bass en écailles, king oyster mushrooms, radicchio and kabocha squash; prime beef rib-eye and braised beef cheek with dijonnaise, white mushrooms and red wine jus; and passion fruit soufflé glace with coconut, pistachio and lemongrass. The cost is $95 per person, plus $35 for an optional wine pairing. Call for reservations.
1023 Abbot Kinney Blvd., Venice, (310) 399-5811.
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-- Betty Hallock
