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Sang Yoon at Grand Park; soba class; Long Beach lobster fest

By Betty Hallock
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ZOCALO AND SANG YOON: On Friday, Sept. 21, Zócalo Public Square presents “An Evening With Sang Yoon” at Grand Park in downtown Los Angeles. Yoon, in discussion with moderator Evan Kleiman of KCRW’s “Good Food,” will talk about beer, burgers, what he has against ketchup and what it takes to make it in the Los Angeles restaurant world. 6 p.m. Make reservations online. Grand Park, 200 N. Grand, Los Angeles.

LOBSTER FEST: The Original Long Beach Lobster Festival will take place Friday, Sept. 7, to Sunday, Sept. 9, at the Rainbow Lagoon in Long Beach. Lobster plates include steamed Maine lobsters (prepared in “the world’s largest lobster steamers”) served with melted butter dipping sauce, fresh cut lemons, coleslaw, dinner roll and watermelon. Lobsters are flown in nightly from Maine. Live entertainment includes Nathan Owens Motown and Soul Revue, Bonne Musique Zydeco, Texas House Party and more. Also: dancing lessons, beer and wine gardens, a sports tent and magicians. Friday, Sept. 7, 5 to 11 p.m.; Saturday, Sept. 8, noon to 11 p.m.; Sunday, Sept. 9, noon to 10 p.m. $13 admission does not include lobster plate ($15). Children 12 and under are free. Advance discounts available online at: www.originallobsterfestival.com. 400-403 Shoreline Village Drive, Long Beach.

SOBA LESSONS: Author Sonoko Sakai will teach a workshop on how to make soba, Japanese buckwheat noodles, by hand on Sunday, Sept. 16. She will introduce “nihachi” style soba, using a blend of fresh stone-milled Japanese buckwheat flour and Anson Mills’ buckwheat and wheat flours. Learn how to knead, cut and cook the soba noodles with authentic Japanese tools. Students also will prepare an appetizer, two homemade sauces and a soba dessert. 10 a.m. to 1 p.m. Exact Tarzana location will be given to enrollees. $75. Bring an apron, bandana, a container for your noodles and wear comfortable shoes. Sign up online via Los Angeles Bread Bakers.

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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