Last month’s “Morso della Bestia” dinner at Locanda. Chef Gianfranco is carving venison for the “secondo” course. Photo credit: Emanuela Cottu for Locanda del Lago.
Thursday, February 23, Locanda del Lago offers a five-course “bill-to-tail dinner featuring Muscovy duck. Executive Chef Gianfranco Minuz, inspired by rustic Northern Italian favorites, will present a five-course menu highlighting locally sourced produce and the hormone-free ducks of Grimaud Farms, which are known for their lean meat and bold flavor. Courses include delicacies like Housemade Duck Pâté with Pink Lady apple-mustard compote and Roasted Duck Breast with espresso sauce and sautéed Swiss chard.($70 per person with unlimited litros of house red and white wine; $54 per person without wine option; prices not including tax and gratuity). 310.451.3525. Upcoming Morso della Bestia dates and featured “beasts” include: § Thursday, March 29: Virginia sea bass§ Thursday, April 26: Capon chicken
Do you ever watch Iron Chef and wish you could be one of the judges? Tomorrow, February 20, Food GPS presents the inaugural Lamb Showdown. Walter Manzke from upcoming République and Factory Baking Company will battle it out with Zach Pollack & Steve Samson at popular Mexican restaurant, Guelaguetza, in Koreatown. The chefs will produce “four savory courses featuring American lamb, and two desserts starring sheep’s milk dairy.” Eagle Rock Brewery will be pouring beers for the occasion. 15% of event proceeds benefit the Special Olympics. ($75 per person, all-inclusive, for six courses of lamb and three Eagle Rock Brewery beers). BUY TICKETS
