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Daily Dish

3 Events: Meet Mr. Petrossian; Spice Table; ‘New Orleans’

By Betty HallockDeputy Food Editor 

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Caviar cocktail hour: Armen Petrossian will be in town on Thursday to host a caviar tasting at Petrossian West Hollywood. The Petrossian president also will lead a Q&A, an opportunity to speak with an authority on all things caviar. Founded in 1920 by his father and uncle in Paris, Petrossian is a leading purveyor of caviar. A wide variety of its caviar from around the world will be served, followed by a cocktail and hors d’oeuvres reception. 7:30 p.m. $150 per person. Call (310) 271-6300 for reservations. 321 N. Robertson Blvd., West Hollywood, (310) 271-0576, www.petrossian.com.

Happy birthday: Spice Table is celebrating its one-year anniversary throughout the week with $1 Tiger beers, $5 Prosecco and a $15 9-ounce ribeye and Tiger beer combo. Other deals will be announced during the week on Facebook. The Vietnamese-Singaporean restaurant also is collaborating with Ken Arbuckle of La Descarga, who has created beer ‘cocktails,’ including Craftsman’s Heavenly Hefe with apricot preserves, ginger and orange bitters; Mission’s Dark Seas Imperial Stout with cinnamon, nutmeg and coconut syrup; and AleSmith’s Old Numbskull with tamarind and lime. Chef-owner Bryant Ng is bringing back some favorite dishes, such as foie gras satay, pineapple pickle and ginger-spiced baguette. Look for a drawing for for a dinner for two, gift certificates and Prosecco and wine giveaways. 114 S. Central Ave., Los Angeles, (213) 620-1840, www.thespicetable.com.

‘Food Obsessionals’: The Culinary Historians of Southern California meeting Saturday features a presentation by Albert Sonnenfeld on ‘Food Obsessionals: New Orleans and the French Connection.’ A culinary historian, freelance journalist, restaurant consultant and reviewer, Sonnenfeld has directed the series Arts of the Table: Studies in Culinary History for Columbia University Press, where he has published ‘Culture of the Fork.’ 10:30 a.m. in the Mark Taper Auditorium of the Central Library. Free. For more information, visit the CHSC website at www.chscsite.org.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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