Mexican wine at Loteria Grill, Cooking for a Cure at Plan Check, Filipino food pop-up

Taste and learn about Baja California wines at Loteria Grill in Hollywood and Santa Monica June 4 and 5

Loteria Hollywood will offer an eight-course tasting menu by Jimmy Shaw and Mision 19 chef Javier Plascencia on Wednesday at 7:30 p.m. Each dish will be paired with a wine from Baja California. Maite Gomez-Rejon from LA Artbites will give a brief history of Mexican wine and sommelier Lui Hussong will provide highlights of winemaking in Mexico. Music will be provided by KCRW DJ Raul Campos. Tickets are $75 per person, tax and gratuity not included. On June 5, the Loteria Santa Monica will host an event from 4:30 p.m. to 10:30 p.m. with street-style food and wines from Baja California. Tickets are $45 per person, excluding tax and gratuity. To purchase tickets for both events, visit 6627 Hollywood Blvd., Los Angeles, (323) 465-2500, and 1251 3rd Street Promenade Santa Monica, (310) 393-2700,

Plan Check Fairfax is hosting a Cooking for a Cure tasting event on Sunday, June 8, from noon to 4 p.m. to benefit the Hirschberg Foundation for Pancreatic Cancer. The event will feature tastes from six L.A. chefs including Plan Check chef Ernesto Uchimura, Ink's Michael Voltaggio, Josef Centeno of Baco Mercat and Orsa & Winston, BierBeisl's Bernhard Mairinger, Brendan Collins of Waterloo & City and Jon Shook and Vinny Dotolo from Animal and Trois Mec. Matthew Biancaniello and Livigni & Moix crafted special cocktails for the event, and there will also be beers from Golden Road Brewery, wine and passed punch. There will be a tasting tour as well as a silent auction. Tickets are $200 on Eventbrite, and donations are also being accepted; go to www.cookingforacure.eventbrite.com351 N. Fairfax Ave., Los Angeles, (310) 288-6500,

Chef Chris Oh and L.A. restaurant EscaLA have partnered with the New York-based Maharlika Filipino Moderno and Jeepney Filipino Gastropub for a pop-up highlighting Filipino food. Brunches and dinners will take place Saturday and Sunday, June 7 and 8, at EscaLA. The brunch menu includes sizzling sisig (pork head hash), ube waffles and batter-less fried chicken, mango-stuffed French toast and more. The Kamayan dinner menu includes prawns in an adobo sauce, dinuguan (boneless pork shoulder, beef blood, beer, puto rice cake) and lumpia Shanghai (beef and pork rolls). Brunch is $25 per person and will take place both days from 11 a.m. to 3 p.m. and dinner is $50 per person and will take place both days from 5 to 10:30 p.m. Reservations via pre-sold tickets are strongly recommended and can be purchased at 3451 W. 6th St., Los Angeles.

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