16-course truffle dinner, ‘Iron Chef’ dish at Caulfield’s, $6 drinks at Comme Ca

Chef José Andrés is celebrating white truffle season with the second annual 16-course white truffle dinner series at SAAM, the chef’s private tasting room at The Bazaar at the SLS Hotel.

The meal will be paired with cocktails, including the Truffle Mist, made with rum, pomegranate, mescal, lime and truffle syrup. Dishes will include a cotton candy truffle dumpling with brioche air; Iberico pork cheeks with Iberico pork fat and white truffles; and chicken skin with cured chicken, black garlic and white truffles. For dessert, white truffles and white chocolate cremosa with freeze-dried cherry meringue, roasted lemon, vanilla and caramelized cashew.

The 16-course dinner will be prepared by Think Food Group’s research and development chef Aitor Lozano, the Bazaar’s executive chef, Joshua Whigham, and sous chef Holly Jivin. The truffles will be provided by Michael and Marco Pietroiacovom of the Truffle Brothers, who get their truffles from the hills of Abruzzo, Italy.

The menu will be available on Thursday, Friday and Saturday evenings from Oct. 23 to Nov. 23. Dinner is $325 per person with an optional wine pairing for $150 or $300. Reservations are required. 465 S La Cienega Blvd, Los Angeles, (310) 246-5555, https://www.thebazaar.com/beverly-hills-saam.

Chef Stephen Kalt at Caulfield’s Bar and Dining Room at the Thompson Hotel in Beverly Hills will be serving up his “Iron Chef America”-winning dish at the restaurant until the end of the month. Kalt recently battled Iron Chef Alex Guarnaschelli in “Battle Beef Jerky” and defeated the Iron Chef. One of Kalt’s winning dishes was a scallop ravioli with homemade scallop jerky, black truffle and vermouth butter. The dish is available for $16. 9360 Wilshire Boulevard, Beverly Hills, (310) 388-6860, https://caulfieldsbeverlyhills.com/

Comme Ca chef David Myers and chef de cuisine Attila Bollok are celebrating the restaurant’s sixth anniversary with weekly classic cocktail specials in October. All cocktails will be priced at $6. The restaurant will be shaking up a “Penicillin” made with blended Scotch, lemon, honey and ginger on Oct. 15-20 and a “Rumble” with rum, lemon and blackberries on Oct. 19-22. For the last week of the moth the restaurant is having a social media contest to see who can come up with the best cocktail based on a number of different elements the restaurant chooses each week. The winning cocktail will be featured Oct. 22-Nov. 1. 8479 Melrose Ave, West Hollywood,(323) 782-1104 https://www.commecarestaurant.com/.

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