TIP-OFF : Dad’s Cookin’
Here’s your chance to defrost that saddle of venison you’ve had since the 1984 hunting season. The Biltmore hotel’s Executive Chef Roger Pigozzi will help you carve it into tasty medallions smothered in peppercorn sauce.
The Biltmore’s “Cooking for Dad” Father’s Day event, held June 19-21, kicks off Friday with a beer tasting. Saturday dawns with a limousine tour of L.A.’s premier fish and produce markets.
Participants then suit up in aprons and hats for hands-on instruction in pasta-making and fish and game preparation in the Biltmore kitchen. After some guy-talk about barbecuing, there’s down time, followed by a dinner in the Presidential Suite. On Sunday, get ready to flip flawless omelets.
Included: two nights’ accommodations, meals, course materials and hotel amenities. $785 per couple; $505 for singles.
The Biltmore Hotel, 506 S. Grand Ave., Los Angeles; (213) 612-1537.
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