Eataly x Little Fatty – Feast of the 7 Fishes – Los Angeles, CA

Join us for an unforgettable culinary experience celebrating the Italian-American tradition of the Feast of the Seven Fishes. This symbolic meal, traditionally a partial fast, features an array of seven seafood dishes served course by course or prepared in seven unique ways. It’s more than just a feast—it’s a gathering of family and friends to honor Italy’s rich connection to the sea and its vibrant culinary culture during the holiday season.

Chef David Kuo, the renowned chef/owner of Little Fatty, brings his creative fusion of Asian flavors to this cherished tradition. In collaboration with Eataly, Chef David will prepare a sumptuous seven-course seafood feast, highlighting Eataly’s premium seafood selection and pairing each dish with expertly chosen beverages. Set in our open kitchen, this dinner is designed as an interactive and demonstration experience, giving you an up-close look at the preparation of each dish. Guests will also have the opportunity to learn from Eataly’s expert fishmonger, gaining tips and insights to create new recipes at home.

Whether you’re a Little Fatty regular or new to Chef David’s bold flavors, this unique dinner offers the perfect way to celebrate an Italian holiday tradition with a modern twist. Don’t miss this ticketed event, where tradition meets innovation in a night of exceptional food, hands-on learning, and festive cheer!

• Learn about the fresh catch served and other traditional elements of the meal
• Savor a seven course meal with 2 beverage pairings
• Enjoy the presentation of each dish by Chef David of Little Fatty + Art Frick, Head Fish Monger
• Embrace the Italian tradition of eating seafood in celebration of the holidays
• Make new friends at the Scuola communal table while enjoying traditions with new flavors

Course 1

Raw Kumamoto Oysters- Gochujang,Horseradish Cocktail Sauce, and fermented Chilies

Course 2

Hamachi Crudo – Taiwanese Celtuce, chili manzano, soy paste, calamansi lime

Course 3

Miso Caesar Salad – Fried anchovies, celtuce, radish and salted egg yolk.

Course 4

Crab Rangoon – Fresh Dungeness crab, mascarpone, hondashi, sweet chili sauce

Course 5

Steamed Sea Bass – Ginger scallion hot oil with housemade seafood soy sauce

Course 6

Seafood Pasta – Scallop, Prawns, Crispy Calamari, squid ink pasta, seafood brodo

Course 7

Thai Tea Panna Cotta with a Fish Sauce Caramel, Butter Egg Roll, Thai Basil

Additional Information:

• Please note, this is a demonstration and tasting format class, not a hands-on class.
• No physical tickets are issued for classes and events. Please present your confirmation email upon arrival for check-in.
• Seating is first-come first-served. Doors open 10 minutes before start of the class.
• All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older.