Pressed Juicery Westwood, Taste of Abbot Kinney, More!

WESTWOOD— Pressed Juicery continues its LA expansion with signage now up for that previously mentioned Westwood juice bar, which replaces Haagen-Dazs on Kinross Avenue. Similar to the new Studio City outlet, the Westwood space should look like this. [EaterWire]

PASADENA— Danielle Keene (Top Chef Just Desserts) of Bittersweet Treats tells Grub Street that she will open her brick and mortar bakery (1731 E. Colorado Boulevard) in about six weeks at the earliest. [Grub Street]

VENICE— Taste of Abbot Kinney, a walking tour food tasting event, takes place October 14 with a slew of Venice eateries on board. General admission costs $60 for bites/sips at Abbot's Habit, CasaLinda, Dry Tour, FEED Body & Soul, Hal's Bar and Grill, Intelligentsia, Joe's, Lemonade, Local 1205, Primitivo, Wolf in Sheep's Clothing, among others. VIP early access plus a reception cost $100 and also involve tastes from Cafe del Rey, Jin Patisserie, Shima, and more. Full details here. [EaterWire]

SANTA MONICA— Popular Venice juice hub Moon Juice is now selling select juices at Casa Del Mar's Sea Wellness Spa with specific treatment packages. [ELA]

MANHATTAN BEACH— Iron Chef Jose Garces of Tinto and El Jefe in Palm Springs is coming to LA to cook at The Strand House on October 29. His five-course Latin menu costs $100 and an addition $50 for a wine pairing plus copy of his new cookbook, The Latin Road Home.

Passed Hors d'oeuvres:
Causa de Atún -- Chilled Mashed Yukon Gold Potatoes with Tuna, Lime, and Chiles (Peru)
Anticuchos Mixtos -- Grilled and Skewered Veal Sweetbreads, Beef Short Ribs, and Cremini Mushrooms, with Rocoto Allioli (Peruvian Chile Aïoli) and Salsa de Huacatay (Black Mint Sauce) Dipping Sauces (Peru)
Frituras de Bacalao -- Salt Cod Fritters (Cuba)

Dinner Menu:

Ceviche de Atún -- Tuna Ceviche with Citrus and Chiles (Ecuador)
Paired with Presidente Pilsner Beer

Aguadito de Pato -- Stewed Duck in Broth with Potatoes, Peas, and Chiles (Peru)
Paired with Pisco Sour Cocktails

Merluza en Salsa Verde -- Hake Fillets in Clam and Herb Sauce, and Calçots con Salbitxada -- Grilled Spring Onions with Almond Sauce (Spain)
Paired with Martin Codax 2010 Albariño

Lechón Asado -- Achiote and Citrus-marinated Roast Suckling Pig, served with Moros y Cristianos -- Black Beans and Rice, Yuca con Mojo Criollo -- Yuca with Sour Orange Mojo, and Tostones -- Fried Sweet Plantains (Cuba)
Paired with Hand-crafted Mojito Cocktails

Pastel de Tres Leches – Tres Leches Cake with Cinnamon and Nutmeg (Mexico)
Served with Coffee