Tuesday:
Esters Wine Shop & Bar’s Guest Chef Burger Series
The series returns, welcoming celebrated, local chefs to cook in “the little kitchen that could.” Held in tandem with Esters’ regular Tuesday Burger Nights, each chef comes in for just one night and offers a special burger. Every guest Chef Burger Night goes until burgers sell out, so get a seat early. All burgers come with chips with an optional wine or beer pairing. The Summer 2018 line-up includes: Nyesha Arrington (June 19), Chef at Native, is cooking up a BBQ Bacon Turkey Burger with ranch “mayo” and pickled shishitos; Kevin Meehan (July 24) of Kali, serves his Dry-Aged Flannery Beef Burger featuring black garlic ketchup, caramelized onions and sharp cheddar; Baker Roxana Jullapat and chef Daniel Mattern (August 14) from East Hollywood’s seasonal café and bakery, Friends & Family, team up on a wholesome, but decadent-tasting Organic Turkey Burger with avocado and jalapeño relish on Roxana’s house made whole wheat buns; and acclaimed chef Ari Taymor, (September 11) from Little Prince, is serving a brunch time Little Prince Patty Melt on Clark Street sourdough, with an aged beef and bacon patty, brown butter béarnaise, aged cheddar, bread and butter pickles and arugula. On Tuesday nights, when a guest chef isn’t cooking at Esters, you can still order The Esters Burger, made with grass-fed beef on a freshly-baked Milo & Olive brioche bun, topped with crisp butter lettuce, heirloom tomato, grilled red onions, American cheese and “Esters special sauce,” alongside house made BBQ chips. Additionally, the burger is available during weekend brunch too. $19; Tuesdays, 4 pm; 1314 Seventh St, Santa Monica, CA 90401; 310.899.6900
Wednesday:
Sweet Rose Creamery’s Summer Movie Screenings
Kicking off with the 80s classic, “The Breakfast Club”, it’s time to gather in the back patio with friends and family for three screenings throughout the summer. There will also be outdoor games, sundaes, ice cream cones and more! Wednesday, 8:30 pm; 4377 Tujunga Ave, Studio City, CA 91604
Thursday:
Preux & Proper’s Proper Dining Hall
Preux & Proper is introducing Proper Dining Hall and Executive Chef Sammy Monsour’s innovative new dining menu of New American cuisine with a Southern foundation! Born in Baton Rouge, Louisiana, Preux & Proper Owner and Operator Joshua Kopel first launched New Orleans style bar Five0Four along the Hollywood Walk of Fame. Four years later, Kopel then set his sights on DTLA to open Preux & Proper. A third-generation chef, Monsour was born in New York and raised in North Carolina. Spending his formative years in the kitchen of his parent’s restaurant in Chapel Hill, Monsour became head cook by the time he was seventeen, with a menu featuring a range of Southern cuisine. Situated upstairs, Preux & Proper’s new Proper Dining Hall provides an upscale intimacy for those seeking Southern dining. Thursday evening kicks-off with Live Jazz & Oysters, featuring the weekly offering of three varieties of oysters served with chunky horseradish cocktail sauce, fresh lemon, and apple cider mignonette, while jazz musician, Ryan Cross & Friends, entertain. The Menu is served in true Southern style, as you are encouraged to share with the entire table. Dishes include Vegetables for the Table including Grilled Yellow Sweet Corn with pork cracklins, queso fresco, aleppo, and smoky miso aioli; Marinated Cauliflower Romanesco Salad with celery heart, Anaheim romesco, and Cajun dukkah; and Spicy Roasted Carrots featuring golden beets, labneh kefir, roasted greens, crunchy jerk chickpeas, and okra leaf. There is also a handmade charcuterie featuring selections like the Smoked Beef Heart Pastrami Toast, with rancho gordo domingo rojo beans, lemon, and shaved trinity, or the creamy Burrata with house Tasso ham, toasted benne seeds, muffaletta relish, grilled bread, and mustard flowers. Other dishes include Fried Mississippi Catfish with a buttermilk marinade, cornmeal crust, house pickles, celery salt, and red remoulade.; Chicken Fried Pork Belly with pickled radish, refried red beans, pineapple verde, blue corn crumble, and pomegranate glaze; and Squash Blossom Chile Relleno, with Humboldt Fog goat cheese, midnight bean succotash, cornmeal crust, and pumpkin seed mole. As for seafood, there are the Dungeness Crab Hushpuppies, with house bourbon barrel aged green hot sauce, boil spice, and charred poblano butter; and the Cast Iron Seafood Gumbo Pot. As for meat, feast on Rabbit Jambalaya with bone-in half rabbit sourced from the highly sustainable Oz Family Farm, accompanied by asparagus and sugar snap pea risotto, mint, clothbound cheddar, charred lemon, and Thai basil; 36 Hour Prime Boneless Beef Rib with garnet yam purée, crispy parsnips, charred leeks, trumpet mushrooms, and potlikker demi; and Liberty Farms Organic Duck Breast with Anson Mills grits, white truffle, foie gras butter, roasted kale, and huckleberry jus. Desserts include Beignets, comprised of Pâté a choux dough with “bananas foster” dulce de leche and powdered sugar; Kassady’s Mama’s Key Lime Pie served with whipped cream; and the Seasonal Cobbler with lemon verbena, brown butter crumble, and homemade frozen custard. Beverage Director Kassady Wiggins has every drink blending with the dinner menu. Applying the heart and soul from her Greenville, South Carolina upbringing, Wiggins infuses culture from various regions of the South with Dirty South Remedies, Low Country Cures, and Appalachian Elixirs. 840 South Spring St, Los Angeles, CA 90015; 213.896.0090
