LOS ANGELES —When diners gathered at the restaurant Cube here earlier this month for a special dinner highlighting artisanal ingredients, they got more than just a taste of some delicious salumi, cheeses and produce. The evening was one that Cube billed as a “Maker’s Night,” and diners were nibbling their Italian-style cured meats in the company of Armandino Batali, founder of the Seattle-based salumeria where the tasty bites were made. —When diners gathered at ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?