No Cookie Left Behind Bake Sale, Laurent Quenioux at Le Saint Amour, More!

EAST HOLLYWOOD— No Cookie Left Behind bake sale makes its fifth annual return on June 19 from 2-5PM at Scoops on Heliotrope. This charity bake sale benefits Share Our Strength with sweets provided by both home bakers and established shops. Some participating players include Kiss My Bundt bakery, Large Marge Sustainables, JAM Vegan Bakery, and The Granola Project. Obviously wayyy more than that though. [EaterWire]

MID-CITY— Pastry chef Waylynn Lucas says that fonuts (faux + donuts) could open in two weeks or five weeks. Who knows. Final approvals and such going down on Third Street. [EaterWire]

OUT AND ABOUT— It's getting real in the Whole Foods parking lot. This is... pretty great. A rap (?) video about the Venice Whole Foods Parking lot. Watch it here. [EaterWire]

CULVER CITY— With Bistro LQ over and out, Chef Laurent Quenioux has been making the rounds. In addition to his temporary pop-up situation running for the next few months over at Starry Kitchen, he has also agreed to cook alongside Le Saint Amour consulting chef Walter Manzke on June 16. That's a whole lotta chef power. Dinner costs $75 a head plus $35 supplemental for the wine pairing.

Big eye tuna, early summer vegetables, Meyer lemon, avocado


English peas, poached egg, pistachio powder, chorizo reduction


White corn risotto, sea urchin, abalone


Oxtail, mustard tapioca, pickled vegetables


Squab, foie gras, kohlrabi, bergamot, watercress


Wild strawberries, vanilla panna cotta, tangerine sorbet