Vegan Oktoberfest and Huntington Beach and Chile Relleno festivals

Vegan Oktoberfest, the world’s first vegan version of the annual German funfair is headed to Santa Monica on Oct. 4. From 1 to 6 p.m., there will be a German beer hall featuring live oompah bands, Bavarian maidens and a selection of vegan craft beer. At admission, guests will be given a beer stein with unlimited refills. A special menu of vegan fare will be provided by Los Angeles vegan restaurants, including Sage Organic Bistro. Attendees can expect potato pancakes, cauliflower hot wings, German-style soft pretzels, fried “chickun,” “mac n’ cheeze,” sausage and potato pizzas. General admission tickets are $40, and it’s $55 for VIP admission, which includes access to the event an hour early and designated VIP seating. These ticket prices are valid until Aug. 31, then the price for a general ticket will increase to $45, and to $65 for VIP. A portion of the proceeds will go to Expand Animal Rights Now, an organization dedicated to using the legal system to help animals. Tickets can be purchased at www.veganoktoberfest.com. 2600 Barnard Way (Lot 5 South), Santa Monica.

The Huntington Beach Food, Art & Music Festival will take place Sept. 5-7. The event will feature musicians, including Michelle Branch and Mark McGrath, and award-winning BBQ rib teams from the BBQ Championships in Reno. There will also be a number of food trucks. One hundred artists will showcase jewelry, paintings, woodworking and photography. Event hours are Sept. 5 from 4 p.m. to 8 p.m., Sept. 6 from 11 a.m. to 8 p.m., and Sept. 7 from 11 a.m. to 8:30 p.m. A variety of tickets are available, including a Sept. 6 and 7 two-day pass with art and food for $25 and a pass including music for $35. All ticket information can be found at www.hbfest.com. 1601 Pacific Coast Highway, Huntington Beach.

La Sandia Mexican Kitchen and Tequila Bar at Santa Monica Place is having its annual Chile Relleno Festival through Sept. 16. The restaurant will serve four different rellenos, one from each of the four major regions in Mexico. Rellenos include the chile en nogada relleno, with a poblano pepper stuffed with a mix of veal, tomatoes, onions and almonds, topped with a cinnamon-walnut cream sauce and pomegranate seeds; and a chile picadillo relleno that includes a pair of pasilla chiles stuffed with chorizo, bacon, pork and mashed plantains and topped with a pumpkin seed-based pipián sauce. There will be two specialty cocktails to pair with the rellenos, including a pomegranate margarita and a coconut mojito. 395 Santa Monica Place #305N, Santa Monica, (310) 393-3300, www.RichardSandoval.com.

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