What's Cooking

Get Out!

by Alexandra Harcharek

[ the week in eats ]

Every Thursday, Bar Ferdinand throws down a tapas special of 13 small plates for $35, featuring Spanish specialties like chorizo and braised pork shoulder, plus produce from local nonprofit "Teens for Good" gardens. For an extra $25, they'll pair four wines with your meal. Bar Ferdinand, Liberties Walk, 1030 N. Second St., 215-923-1313, barferdinand.com.

Mémé chef/owner David Katz is cooking at New York's prestigious James Beard House next Tuesday, which translates to a ton of prep work — but that doesn't mean he wants to close his restaurant Monday. Here's a happy medium: a wine, charcuterie and cheese night, featuring four rosés (including a sparkling variety), various meats and a selection of cheeses from Hendricks Farm and Dairy in Telford, with everything going for five bucks a pop. Mémé, 2201 Spruce St., 215-735-4900, memerestaurant.com.

After all the PLCB hubbub, we're happy to see taps flowing freely once more. This Friday, check out Devil's Den, where a rep from Duvel Moortgat will hand out samples. They'll knock a dollar off Duvel Green drafts (the first-ever Duvel beer formulated for draft) for the night. Devil's Den, 1148 S. 11th St., 215-339-0855, devilsdenphilly.com.

This guided tasting class at Pinot will teach you how to distinguish between different styles of wine and figure out which you prefer. Expert Jeff Carroll will help you explore both Old and New World wines and give a crash course on everything from storage to vino vocab. Pinot, 227 Market St., 215-627-9463, pinotboutique.com.

Yards is opening up its brewery to host more than 20 "real ale" brewers — the term refers to those cask-conditioned ales you see pouring out of firkins and pins across the city — who'll serve their rendition of the style all day. The lineup is largely local (Dock Street, Tröegs, Dogfish Head, PBC), with a few visitors (Elysian from Seattle; Oskar Blues out of Colorado). Help yourself to snacks and a commemorative tasting glass, too. Tickets are available online and in limited quantities at the door. Yards Brewing Co., 901 N. Delaware Ave., 215-634-2600, yardsbrewing.com.

Le Bec-Fin is offering a weekday menu throughout the month, featuring three courses and a glass of Champagne. Dishes like olive oil-poached salmon with blood orange or rabbit terrine should have you thinking of spring. Pastry chef Cedric Barbaret will provide choice desserts. Le Bec-Fin, 1523 Walnut St., 215-567-1000, lebecfin.com.