Whole Animal Cookery at Batch, TOTN to OC, More!

CULVER CITY— Tomorrow night Batch rolls out its Primal Tuesday monthly series, aka an evening devoted to whole animal nose to tail butchery. On the menu: Roasted Sonoma lamb served family-style with fingerling potatoes, baby carrots, and other farmers market sides. Just $25, begins at 7PM on the back patio. [EaterWire]

OC— On June 3 the Montage Laguna Beach hosts Share Our Strength's Taste of the Nation event with the following strong chef presence: Craig Strong (Studio, Montage Laguna Beach), Floyd Cardoz (North End Grill, New York City), Suzanne Goin (A.O.C., Lucques, Tavern), Naomi Pomeroy (Beast, Portland), Lee Smith (Montage Laguna Beach), Michael Voltaggio (ink.), and Alan Wong (Alan Wong’s Restaurant’s, Honolulu). Tickets cost $150 now or $175 at the door, all proceeds benefit Share Our Strength. [EaterWire]

AROUND TOWN—Yoshinoya is launching a new fast casual version of itself called Asiana Grill Yoshinoya slated to debut in May. The new "healthful" concept allows patrons to customize meals by selecting a protein (steak, white or dark meat chicken, pork, fish, shrimp, tofu), sauce, sides, method of food prep (sautéed, yakitori style, charbroiled), and vehicle of delivery (plate, soup, salad, bun). Beer and wine to be served, too. [NRN]