The Week In Eats

Get Out!

by Elisabeth Holm

	print	email	reply	rss feed

Published: Apr 3, 2007

Sushi Spectacular

Several sushi events are lined up for the Japan America Society of Greater Philadelphia's annual Cherry Blossom Festival, but this one — a wonderfully over-the-top raw-fish fiesta — boasts 11 of Japan's finest fish chefs, each with his own sushi-and-sashimi station. Attendees will dine at 10-person sushi-bar tables equipped with translators, so that unsavvy sushi guests can learn all about the hamachi, amaebi, hotate, masago tobiko and unagi they're chowing. The chefs will use their own equipment and imported Japanese cutting boards to prepare the fresh yellowtail, shrimp, scallops, flying fish roe and eel — all flown in from Japan. Reservations required. Loews Philadelphia Hotel, 1200 Market St., 215-790-3680, www.jasgp.org.

Titanic Dinner and Demo

When people talk about the Titanic, they tend to focus on the depressing details. But not Vinny Montesano. Since 1992, the Montesano Bros. Catering chef (formerly of the Oyster Bar at Ludwigs Inn) has been re-creating the first class' last meal, which included salmon mousseline, filet mignon with foie gras and a chilled asparagus salad. "We started in honor of the chefs that went down," says Montesano. "Chefs on cruise ships in 1912 were putting out 800 meals a day that were just so glamorous ... they'd prepare 11 courses." That's certainly more than Carnival Cruises can say for its midnight buffet. Montesano will demo and serve five of the meal's 11 courses. No Dramamine necessary. Reservations required. Dilworthtown Inn, 1390 Old Wilmington Pike, West Chester, 610-399-1390, www.dilworthtown.com.

Tasting Color: An Exploration of the Wine Spectrum

Vino novices know the basic differences between reds and whites; expert sommelier Marnie Old judges wines of other, more complex shades, like dark mauve and pale pink. Learn how different climates affect ripeness, and how slight gradations in color influence wine-and-food pairings. Among other combinations, Old will offer a green sauvignon blanc with asparagus vichyssoise, a gold chardonnay with arepa cakes and shrimp ceviche, and an inky black Australian shiraz with chorizo and sweet potato. Reservations required. Philadelphia Museum of Art Museum Restaurant, 26th Street and Ben Franklin Parkway, 215-763-8100, www.philamuseum.org.

Spring Flavors Cooking Class

If hearing the words "parsley, sage, rosemary and thyme" leaves you more hungry than nostalgic, consider learning to harvest your own li'l backyard garden (or the produce section at Whole Foods) into a delicious, cost-effective feast. They say springtime fruits and veggies like asparagus, beets, artichokes, figs, kiwis, pineapples and mangoes can make chicken and seafood dishes practically spring to life. (Oh, we couldn't resist.) Registration required. The Restaurant School at Walnut Hill College, 4207 Walnut St., 215-222-4200.

 

That's Amore!
Sake to Me
Amuse Artistry
Feeding Frenzy
Small Bites
You Ask We Answer
DJ Eats
Bridgid's