Halloween Deals and Specials!

Forget parties with a high cover charge, a lot of bars and restaurants are throwing deals and specials! Here's where to drink on the cheap for Halloween:

First of all, there's a Boos for Booze bar crawl along Washington Blvd in Culver City. Deets:

Crawl kicks off at A-Frame from 5-7pm
Serving: Furikake Kettle Corn and Heirloom Pickles - $6, The Omen (Rye Whiskey, Yellow Chartreuse, Imbue Petal & Thorn, Lemon) - $6

Crawl moves to Waterloo & City from 7-9pm
Serving: Scotch Egg with Piccalilli - $4, Waterloo Scary PubTail (Mezcal, Blood Orange, Serrano Chilies) - $6

Crawl culminates at The Corner Door, 9pm

Serving: Fried Chicken Sandwich - $7,  Halloween Punch - Ginger & Mary Ann (Bourbon, House Made Spiced Apple Cordial, Lemon, Lime, Ginger, Prosecco) - $6

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Or, if you'd rather stay put at one place and drink all day/night, Ricardo Zarate's restaurants are giving you open bar deals:

Picca. 9575 West Pico Blvd., Los Angeles, CA 90035

www.piccaperu.com

310-277-0133

9:00 p.m.-11:00 p.m:

·         Welcome shot for those dressed in costume

·         $20 open bar to those who enjoyed dinner earlier in the evening

·         $25 open bar to general public

·         Includes: Pisco Halloween Punch, Peruvian beer, and house wines

Tricks: Costume contest, “Thriller” dance competition, and bobbing for apples  

Treats: 20% off New Year’s Eve Dinner, “Spooky Gift Bags,” and a surprise grand prize

Mo-chica. 517 West 7^th Street, Downtown Los Angeles, CA 90014

www.mo-chica.com

213-622-3744

                                                 

11:30 a.m. - 10:00 p.m.

·         Welcome shot for those dressed in costume

·         $25 open bar: Pisco Halloween Punch, Peruvian beer, and house wines

2:30 p.m.-10:00 p.m:  Happy Hour- 20% off entire bill

Tricks: Costume contest, dance competition

Treats: Gift certificates and “Spook Gift Bags”

  

Paiche. 13488 Maxella Avenue, Marina Del Rey, CA 90292

www.paichela.com

310-893-6100

            2:30 p.m.-10:00 p.m:   $25 open bar with special-themed cocktails, beer, and house wine

9:00 p.m.-midnight:    666 Menu featuring 6 dishes for $6 each

Tricks: Raffle, Costume contest
Treats: One-hour mixology class with Mixologist Deysi Alvarez, one-hour cooking class with Ricardo Lopez, and more

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Thirsty Crow in Silverlake is also throwing a Dead Celebrity Party starting at 9pm with $5 "blood punch" and a costume contest

Mo-Chica's $27 Tuesday OG Tasting Menu

When Mo-Chica was just a stall at the Mercado La Paloma, Ricardo Zarate would do special tasting menus on Tuesdays. They've no revived the Tuesday tastings at the downtown Mo-Chica. The "OG Tasting Menu" offers 5 courses for just $27! A good deal, right?

The menu changes but when I went the 5 courses started with an Heirloom tomato salad, crispy red quinoa, fresh mozzarella, huacatay pesto

A fun Peruvian twist on the cliche tomato mozzarella with pesto

The next course is a Ceviche trio:
tuna sashimi, yuzu miso, green shiso, mountain yam
Diver scallop, aji amarillo aioli, wasabi, tobiko
Hamachi, jalapeno ponzu, nori lettuce, garlic crisp

I'm glad they included a ceviche course in the tasting menu, because what's a visit to Mo Chica without some? Because it was more unusual to find, my favorite here was the scallop. 

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Media Conference and Lunch at the Korean Food Fair Trade Show [sponsored]

Before checking out the Korean Food Fair trade show, I attended a media conference and lunch. The Korean agriculture department signed a contract with Unified Grocers in the US, and I learned that seaweed is the #1 exported food product of South Korea. 

Chefs Cathlyn Choi and Bernard Guillas also had a panel talking about Korean food. Chef Guillas fell in love with Korean food and even put dukbokki on the menu of his restaurant, The Marine Room in San Diego. We tried a dish he made using Korean pears: Salmon on pickled pear with sesame leaf and masago

Fellow writer Barbara Hansen winning a gift certificate to Wi Spa

There are three types of fermented food in Korea: kimchi, fermented sauces, and fermented seafood. But these can be used in other types of food. Our lunch made by Chef Myung was half "fusion" - Western style dishes made with Korean ingredients or sauces, while the other half was traditional Korean food.

Lamb chops in soy sauce

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