The Week In Eats

Get Out!

by Felicia D'Ambrosio

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In honor of National Soup Month, Boston-based Legal Sea Foods is offering free cups of its famed New England clam chowder from the takeout window adjacent to its location in King of Prussia Mall. The legendary recipe, which dates back to 1970, features littleneck clams, salt pork and Idaho potatoes swimming in cream and butter for a relatively guilty winter-warming experience. Grab your free cup and be grateful you're not in Mass, where they would force you to say "chowdah" before handing over the goods. Legal Sea Foods, The Court at King of Prussia Mall, 690 W. DeKalb Pike, King of Prussia, 610-265-5566, legalseafoods.com.

Go bivalve wild in West Chester at this inaugural wine dinner. An hors d'oeuvres hour will feature filet mignon crostini with horseradish mayo as well as a variety of oysters on the half-shell, complemented with a bubbly glass of Marquis de la Tour. Oysters Rockefeller and crab cakes with citrus beurre blanc round out the savory courses. Finish up with a glass of sweet Muscat from Spain and a pear poached in port wine with a dollop of honey mascarpone. Doc Magrogan's Oyster House, 117 E. Gay St., West Chester, 610-429-4046, docmagrogans.com.

Though the cruel winter means the end of the season for pears, apples, pumpkins and the like, tart and juicy citrus fruit hits its stride come January. Learn to use oranges, lemons and grapefruits to their best advantage in this class headed by chef Margaret Schaum. Citrus salad with mint and red onions, sautéed scallops with lemon beurre blanc and lemon pound cake will take you on a completely legal acid trip. Williams-Sonoma, Bellevue, 200 S. Broad St., 215-545-7392, williams-sonoma.com.

Discredit tequila's dancing-on-the-table/vicious-hangover reputation at this southwestern-inspired dinner, which pairs four courses with plenty of cactus juice. Past dinners have included dishes like pan-roasted pork tenderloin with horseradish and caramelized onion potato rosti; and smoked black bean soup with charred shrimp and fresh herbs. Sauza hornitos tequilas — from blanco to anejo and reposado (the various states of aging) — will be blended into food-friendly cocktails, with nary a pickled worm floating anywhere. The Mission Grill, 1835 Arch St., 215-636-9550, themissiongrill.com.