Brooks Headley at Bar Marmont, ‘Last Meal on Death Row’ exhibit, more

Guest chef: Carolynn Spence of Chateau Marmont and Bar Marmont kicked off her guest chef dinner series in May with Gabriel Rucker of Le Pigeon in Portland, Ore., and this week hosts Brooks Headley, executive pastry chef of Del Posto in New York, at Bar Marmont. (He’s also the 2013 James Beard Foundation Award winner for outstanding pastry chef.) Headley and Spence on Tuesday and Wednesday will prepare a five-course tasting menu combining savory and sweet. DJs Dorien Garry of Ted Leo and the Pharmacists and Andy Coronado from Headley’s band Wrangler Brutes will provide the tunes. The cost is $85 per person. For reservations, call (323) 650-0575 or email bar@chateaumarmont.com. 8171 Sunset Blvd, West Hollywood, (323) 650-0575, www.chateaumarmont.com.

Last suppers: Mat Collishaw’s “Last Meal On Death Row” exhibition is on display at Stephen Webster Beverly Hills until Dec. 7. The photographs are still-lifes of re-staged meals chosen by American death row prisoners on the last day before their execution. The meals include John Wayne Gacy’s deep-fried shrimp, KFC original recipe chicken, French fries and strawberries, and Velma Barfield’s bag of Cheez Doodles and a 12-ounce can of Coca-Cola. Also: Louis Jones Jr.’s whole fruit including peaches, plums and nectarine; Allen Lee Davis’ lobster tail, fried potatoes, half pound of fried shrimp, 6 ounces of fried clams, half a loaf of garlic bread and 32 ounces of A&W root beer; Gary Gilmore’s hamburger, hard-boiled eggs, baked potato, coffee and Jack Daniel’s; Dobie Gillis Williams’ candy bars and ice cream; and Adolf Eichmann’s Israeli wine. (Meanwhile, an experiential “Last Meal” dinner for the exhibit was prepared by British chef Mark Hix: lobster, caviar, truffles and absinthe jelly topped with raspberry and gold leaf, served with 2004 Dom Pérignon.) The photos are on display and for sale in the No Regrets lounge above Webster’s Rodeo Drive flagship jewelry store. 202 N. Rodeo Drive, Beverly Hills, (310) 246-9500, www.stephenwebster.com.

Empires: Chef Katsuya Uechi and SBE, with M.H. Alshaya Co., have opened the first Katsuya by Starck in Kuwait. Uechi opened his first sushi bar in Encino in 1997, and teamed with SBE and designer Philippe Starck to open several Katsuya by Starcks across Los Angeles and in San Diego, Houston and Miami. Katsuya by Starck in Kuwait is the first outside of the U.S. Meanwhile, ‘Lette Macarons opened its latest shop in the Glendale Galleria and plans another in San Diego by the end of the year. It already has locations in Beverly Hills, Little Tokyo, Newport Beach, Larchmont Village and Pasadena. And Pizzeria Mozza is expected to open a new location in San Diego at the Headquarters at Seaport District.

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