Itinerary: Edible Excursions

Mothers can be such fuddy-duddies. It’s fun to play with your food.

Check out these edible excursions where presentation, discovery and hands-on fun add to the savory experience.

Thursday

When Rocky Aoki founded the first Benihana in New York 37 years ago, it was a four-table hole-in-the-wall near Broadway. His concept was simple: Fuse the Japanese custom of women preparing meals at the table with American showmanship.

But if the last time you enjoyed the razzle-dazzle culinary antics of Benihana chefs was at some office party, consider trying it again--this time with kids in tow.

Even toddlers and teens who typically loathe restaurants might be entertained when a Benihana chef flips shrimp off a 400-degree grill into his shirt pocket or pulverizes zucchini with faster-than-you-can-see-it slices of a knife. Chefs can even create a spouting volcano right at your table by pouring a trickle of water on the hot grill through a stack of raw onion rings.

Meals include Onion Ala Japanese soup, salad, Hibachi Shrimp, rice, tea and an entree such as Hibachi Chicken ($16.50), Hibachi Scallops ($21.75) or Steak Teriyaki ($21.50).

Benihana has restaurants in Anaheim, Beverly Hills, Industry, Encino, Newport Beach, Ontario, Santa Monica and Torrance.

Friday

Children might confuse Angeli Caffe with art class when they’re given a ball of dough to sculpt their own bread at the table.

For $1, the restaurant provides the dough and bakes your child’s treat. Memorable cooked works include turtles, flowers, dogs, you name it.

“One girl made the flag after the Democratic convention,” said chef and owner Evan Kleiman. “It was really quite extraordinary.”

The Angeli Caffe (7274 Melrose Ave., L.A. [323] 936-9086) is open Mondays through Thursdays, noon to 10 p.m.; Fridays and Saturdays, noon to 11 p.m.; and Sundays, 4:30 to 9 p.m., but the best time for families with kids is 5:30 to 6 p.m.

Saturday

In case your kids think food just magically appears from the freezer or microwave, have them check out the Taco Farm, part of the FairView Farms exhibit at this year’s Los Angeles County Fair (1101 W. McKinley Ave., Pomona. Mondays through Thursdays, 11 a.m. to 10 p.m.; Fridays, 11 a.m. to 11 p.m.; Saturdays, 10 a.m. to 11 p.m.; Sundays, 10 a.m. to 10 p.m. $5 to $12; free for children under age 5. Through Sept. 23).

At the Taco Farm, city kids can see taco ingredients in the making. Corn, lettuce, pepper and tomatoes are growing from seed. There are even beef and dairy cows grazing in adjacent pens.

“We want to teach kids that a taco starts with seeds,” said fair spokeswoman Wendy Talarico, “and the end product is a taco they all know and love.”

Sunday

Autumn does arrive in Southern California, but you have to go looking for it.

One of the best ways to enjoy the change of season is to drive out to Riley’s Farm (2253 S. Oak Glen Road, Oak Glen. Open Tuesdays through Sundays, 10 a.m. to 5 p.m. [909] 797-7534).

This 240-acre farm nestled in the foothills of the San Bernardino Mountains is ripe with Red Delicious, Rome Beauty, Winesap and Granny Smith apples, all available for picking. Prices range from 85 cents to $1.50 per pound.

There are also raspberries to gather until the end of September and Rocket, Cinderella and Howden pumpkins--the granddaddy of Halloween varieties--to pick through mid-November.

A traditional Western barbecue of beef, chicken, ribs, corn on the cob and apple pie and ice cream ($5 to $9 per meal) is available on weekends along with hayrides ($4 per adult; $3 per child).