The Henry Hosts a Dinner to Benefit Food on Foot
The Henry is hosting a special dinner to benefit local non-profit, Food on Foot. 15% of all sales (excluding alcohol) will be donated to Food on Foot, a Hollywood-based non-profit organization dedicated to assisting the poor and homeless of Los Angeles through programs that provide nutritious meals, clothing, work opportunities and ultimately the transition to full-time employment and life off the streets. Stop by for a coffee, a quick Happy Hour bite or a full meal and support this great cause. Reservations recommended but not required. Tuesday, 5 – 10 pm; 120 N. Robertson Blvd.
Los Angeles, CA 90048; 424.204.1595
Come Celebrate “Fat Tuesday” at Preux & Proper
Owner and Operator Joshua Kopel and Executive Chef and Partner Sammy Monsour are turning up the Southern charm and hospitality with partying for a good cause. They are donating 100% of the Mardi Gras and Fat Tuesday proceeds to the Team Gleason Foundation, a charitable 501c3 non-profit corporation started by former NFL Saints player Steve Gleason, whose mission is to help provide individuals with neuromuscular diseases or injuries with leading edge technology, equipment, and services. Executive Chef Sammy Monsour is serving up a Crawfish Boil made of one-pound Louisiana crawfish, sweet corn, Weiser fingerling potatoes, Zatarain’s spice in a lobster broth, served with a grilled baguette. The menu also includes Boudin Balls with Cajun spice and creole remoulade, or with serrano pepper jelly, lime, Thai basil and mint; Debris Po Boy made with shaved prime rib and pork neck gravy with lettuce, tomato, pickles, and mayonnaise; Dungeness Crab & Bacon Stuffed Mirliton containing mustard greens, white anchovy remoulade, and green tomato-charred corn salsa; Red Beans & Rice with house-made andouille sausage, Anson Mills Sea Island red peas, smoked meat scraps, and roasted Anaheim chile; Jambalaya made with Liberty Farms organic duck breast, black tiger shrimp, spicy house Tasso ham, and Nate’s duck cracklins; and King Cake Beignets, made with cinnamon-raisin pâte à choux, Mardi Gras frosting, and crushed pecans. Cocktails include the Sazerac made with absinthe, rye whiskey and bitters; the French 75 made with gin, lemon, cane sugar, and prosecco; frozen cocktails, like the Tropical Isle made with tequila, rum, vodka, melon, and Red Bull Tropical; the Slush Puppie made with Southern Comfort, strawberry and grape; the Wasted Watermelon made with gin and fresh watermelon, all served in a grenade-style cup; Hurricane Punch Bowl, comprised of rum, passionfruit, lemon, lime and house-made grenadine. Tuesday, 4 – 10 pm; 2840 South Spring St, Los Angeles, CA 90015; 213.896.0090
Chef Sam Marvin at PPLA Food Fare
PPLA Food Fare returns to Barker Hangar in Santa Monica. Enjoy gourmet bites and drink samples from more than 150 of Southern California’s best restaurants, including bites by Chef Sam Marvin of the renown Echo & Rig Butcher and Steakhouse. This is a great opportunity for you to get a taste of Chef Sam Marvin’s creations – he will be serving a grapefruit ceviche at the event – in advance of his cooking dinner at the prestigious James Beard House in April. $150+; Thursday; 3021 Airport Ave, Santa Monica, CA 90405