Making Japanese sweets, Adoteca uni dinner, Cowgirl Creamery at Lucques - Los Angeles Times
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Making Japanese sweets, Adoteca uni dinner, Cowgirl Creamery at Lucques

Learn how to make Japanese confections such as daifuku (sweet-filled mochi) at the Japanese American National Museum.
Learn how to make Japanese confections such as daifuku (sweet-filled mochi) at the Japanese American National Museum.
(Luis Sinco / Los Angeles Times)
By Betty Hallock
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Learn how to make classic and modern Japanese sweets at the Japanese American National Museum on Saturday, 11 a.m. to 2 p.m. The offerings include anko (red bean paste), daifuku (the confection made with mochi and filled with anko), strawberry daifuku and more. Bring an apron, kitchen knife, cutting board, kitchen towel and two small containers. The cost is $75 for members, $85 for non-members, which includes admission and supplies. RSVP for one of 20 spots. Call (213) 625-0414 or download the pre-payment form. Cancellations must be made 48 hours in advance for a refund. 100 N. Central Ave., Los Angeles, www.janm.org.

Chef Antonio Mure of Adoteca in Brentwood will serve a three-course sea urchin menu, plus dessert, for $75 on Monday and Tuesday. The menu includes sea urchin and Mediterranean sea bass carpaccio with green onions, olive oil, lemon and volcanic salt; black ink tagliolini with Manila clams, sea urchin and tear-drop tomatoes; butter poached lobster with burrata cheese, sea urchin and mâche; and your choice of house desserts. Available 5:30 p.m. to 10:30 p.m. Each course is also an à la carte option ($18 for the appetizer, $23 for the pasta and $33 for the main course). Adoteca’s regular dinner menu will also be available. Call for reservations. 11712 San Vicente Blvd., Los Angeles, (310) 826-9222, www.adotecabrentwood.com.

Sue Conley and Peggy Smith of Cowgirl Creamery in Northern California will be honored at a special Sunday supper at Lucques on April 13, celebrating the publication of “Cowgirl Creamery Cooks.†Lucques chef-owner Suzanne Goin worked with Smith at Chez Panisse; Smith was chef then and introduced Goin to the world of fine cheese. The Cowgirl Sunday Supper at Lucques is to start with a cheese course of Cowgirl favorites and include chilled spring garlic and asparagus soup with crème fraiche and fresh ricotta; hanger steak with Red Hawk potato gratin, wild arugula and maitre d’hotel butter; and Cowgirl’s interpretation of Ellen Straus’ cheesecake with berries and candied lemon. $55 per person. Books ($35) will be available for signing. Reservations from 5 p.m. 8474 Melrose Ave., West Hollywood, (323) 655-6277, www.lucques.com.

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,†“Amá: A Modern Tex-Mex Kitchen†and “Baking at République.†She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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