One year ago, Congress defunded public media. Now that we're 100% community funded, please become a sustaining member or increase your existing membership today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Weekend Eats: Cupcake Classes, Farm-to-Bottle Beers, and St. Paddy's Day Parties
Photo courtesy of Auntie Em's
The weekend is so close you can practically taste it. Here are the edible events going on in the next few days to keep you occupied -- and sated, for that matter.
Cupcake decorating with the kids: Chef Terri Wahl of Auntie Em’s Kitchen in Eagle Rock will be spilling her secrets with the wee ones this weekend. In what we might call boozy babysitting, she'll be teaching the kids to decorate cupcakes in her whimsical style, while parents take a break and sip on a mimosa or two and snack on some apps. Kid-friendly nibbles will also be on hand too, in case of rumbling tummies. The Sunday class goes from 1 p.m.-3 p.m., and is $30 for each adult/child pair, including materials, snacks and mimosas for the big kids. You can sign up by calling Auntie Em's at (323) 255-0800.
Farm-to-Bottle Beers with Almanac: Founded in 2010 by Jesse Friedman and Damian Fagan, this is a San Francisco-based microbrewery prides themselves on producing artisan ales with locally-sourced ingredients. Almanac leverages its close relationships with regional farmers to capture the essence of California’s diverse agricultural bounty. Tonight at 6 p.m., they'll be over at Mohawk Bend pouring their unique brews for a special three course dinner. For more info, you can check out their site.
Saint Paddy's Day Parties: We mentioned some of the best spots to festively booze and nosh in our roundup, and even hooked it up with the recipe for a Guinness milkshake. But in case none of those whet your appetite, a few more options came through. You can throw back brats, beer, brisket and whiskey at Mess Hall all day long (starting at 10 a.m.) at a discount, or grab a short rib has at Public Kitchen + Bar in Hollywoodto go along with Public Kitchen & Bar is serving an appropriately-colored Irish Buck ($12), made with arugula, lemon juice, agave, Jameson, ginger beer, and green chartreuse shaken, strained, and served in a highball glass. But whatever you do, party responsibly, please.
One year ago, Congress voted to defund public media, eliminating a critical $1.7 million from our budget every year going forward. But they couldn’t silence us, and we’re not going anywhere. LAist is now 100% community funded and that means we’re taking our future into our own hands and turning to you to keep local reporting strong.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
If this story helped you, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Senior Vice President News, Editor in Chief
