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Weekend Feasting: Wine Rave and Charcuterie Making

Because it's always a party with Chablis and terrines
March 5, 2015
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by Lesley Balla

In addition to $2 brunch specials and a pig and oyster roast this weekend, here are some more ways to fill your days with delicious fun.

Rave With Wine: If glow sticks and DJs will get you to drink more wine, even in the form of shots and cocktails, WineRave at Honeycut is just for you. The party, which takes place on Thursday, March 5, is the brainchild of Adam Varvoulis and Maxwell Leer, two wine aficionados you may have seen at Trois Mec and Bestia in recent years. They're goal is to strip away the perceived snobiness of drinking wine and make it more accessible and fun. And turn it into a dance party. WineRave takes place in the Downtown disco and features DJs (who also happen to be the city's top barmen). Tickets are $20 at the door, which includes a wristband for unlimited wine shots; $30 includes bottle service and sparkling wine cocktails. Doors open at 8 PM, the party starts at 11 PM.

Sip Absinthe: It's National Absinthe Day today, Thursday, and West Hollywood's Acabar has three new Green Fairy cocktails to celebrate, including the Last Resort, a classic made with absinthe, apple brandy, fresh lime juice, egg white and nutmeg; a Sazerac, made with rye, absinthe, simple syrup and Peychaud's bitters; and the Mean Green Fairy, a new one from barman Jon Eiswerth with absinth, pineapple, mint, lime, strawberry and ginger beer. The best news is the cocktails will only be $7 during happy hour (6-8 PM) and availalbe all month long. For another fun absinthe experience, check out fiery tableside service at Faith & Flower in downtown LA.

Make Charcuterie: Learn how to make pork terrines at Cafe Pinot on Saturday, March 7, with executive chef Joe Vasiloff. The two-hour chef-guided lesson taught in the prep kitchen, which includes your own hands-on experimentation, is followed by a short reception with wine, charcuterie and cheese. The class is $75 per person.

Sotto at Santa Anita: Chef Steve Samson is the guest chef in The Chandelier Room at Santa Anita Park on Saturday, March 7, which means an array of Italian bites from the Sotto menu will be available along with cocktails by Julian Cox and, of course, horse racing. Tickets are $65 and include entrance to the Chandelier Room both inside and out, all the food you can eat, and a glass of champagne (cash bar for anything else). Noon-5 PM.

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