Food Events Worth Nibbling On: May 24-28 Edition

A guide to the weekend’s most delicious happenings

Brunch and Summer Menu Launch at Fig & Olive – 5/24-27

Fig & Olive celebrates Memorial Day weekend with a special three-course, prix-fixe brunch, plus the debut of its new summer menu. For $28 per person, devour brunch dishes such as truffle mushroom croquettes, a crab cake benedict, and zucchini carpaccio. At dinner, sample from ten new summer dishes, including scallops with eggplant caviar and zucchini blossoms and goat cheese ravioli. The prix-fixe brunch is available through Monday; the summer menu debuts this Friday. More information.


The Art of Fermentation Workshop – 5/25
Join author and creator of Common GrainsSonoko Sakai, in a koji seminar and hands-on shio-koji-making workshop at the Japanese American National Museum. Learn to whip up dishes that highlight the Japanese staple (actually a fermenting fungus), such as koji salmon cakes, koji egg tamago, koji chicken, and more. The workshop takes place from 11 a.m. to 2 p.m. and costs $85 for non-museum members and $75 for members. More information.


Korean BBQ with Giant Robot at STREET – 5/26
Susan Feniger partners with Giant Robot for a Korean BBQ Memorial Day feast on the STREET patio, complete with a kimchi station. Expect sizzling helpings of beef short rib, slow-roasted pork, chicken, and tofu. Of course there’s a sake lounge, which will be serving up sake tastings and sake punch, as well as wine, beer, and specialty cocktails. The Korean BBQ event takes place from noon to 9 p.m.. Tickets are $35 presale, including four drink tickets, or $45 at the door with three drink tickets. More information.


Beer Garden Returns to CHAYA Downtown – 5/28
CHAYA Downtown’s annual summer beer garden returns with a new addition: a Sunday barbecue menu. Starting Tuesday the patio will be transformed into a Japanese beer garden, featuring a barbecue and yakitori grill. The new menu will offer such nibbles as Polish sausage with sauerkraut and whole grain mustard, and drunken whole squid with wasabi guacamole. A kick-off event on May 30 Fig  Owill also feature live music. More information.