Walrus & The Carpenter Dinner at L&E Oyster, and More

Get ready for a Renee Erickson tribute at L&E and a charcuterie feast at Belcampo
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Cookbook Dinner with Renee Erickson at L&E Oyster Bar, 10/12
If you’ve been paying attention to culinary happenings in the Pacific Northwest, you’ll know that restaurateur and chef Renee Erickson is as good as they come. Erickson has opened several notable restaurants including Boat Street Cafe, The Walrus & the Carpenter, and The Whale Wins, where you’ll find dishes like spot prawn custard, fried salmon belly with nectarine, and of course superlative oysters from the Puget Sound. To celebrate the debut of her first cookbook aptly named “A Boat, a Whale, & a Walrus,” Silverlake’s bivalve oasis L&E Oyster Bar will be hosting a four-course dinner inspired by Erickson’s recipes. “Renee has an undying passion for the ingredients of the Pacific Northwest. Seasonality always plays a huge role in any chef that I admire, and she knows the right places to source the best,” says L&E chef Spencer Bezaire.  Expect raw oysters, a chicken liver plate, celery, kohlrabi and walnut salad, roasted chicken and rutabaga parsnip puree, and grilled zucchini bread with creme fraiche. “We thought it would be fun to take bits here and there from all the restaurants mentioned in her book,” says Bezaire. “Think of it as a tour of the restaurants by Renee.”

For reservations, email events@leoysterbar.com or call 323-660-2255

Choucroute and Charcuterie Dinner at Belcampo Meat Co., 10/4
You have to admire Farid Zadi’s ability to be seemingly everywhere at once. If it’s not a fried chicken convention, it’s a pop-up with Los Originales Tacos Arabes de Puebla or Carb & Nation. For his latest project, he’ll be teaming up with Robert Starr and Jered Standing of the high-end butcher shop Belcampo Meat Co. for a “last call” Oktoberfest feast from 6 p.m. to 9 p.m. Choucroute, in case you were wondering, is a specialty dish from the French eastern border town Alsace that consists of sauerkraut and salted meats (note the German influence). Zadi and company will make theirs with saucisson de Lyon, bratwurst, slab of bacon, and ham hocks. There will also be duck pate, squab terrine, rabbit rillettes, and salade frisee Lyonaise with crispy lardons. “Belcampo’s quality of meat is what I grew up eating,” said the French native Zadi in a statement. “It’s the most skilled butchery I’ve seen at an L.A. butcher shop.” Important note: McConnell’s is creating a pumpkin ice cream and stout float for the occasion.

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