What's Cooking

The Week in Eats

by Laurel Rose Purdy

[ the week in eats ]

Tour de France: Gascony Dinner at Bistrot La Minette Thu., Feb. 24, 5:30-10:30 p.m., $35 ($50 with wine pairings) In the Southwestern realm of France lies Gascony, esteemed for bold red wines, Armagnac and cuisine rich in game birds like goose and duck. As a leg of its "Tour de France" series of tastings, Bistrot La Minette is going rustic and rural for this focused four-course dinner featuring duck gizzards and lamb shanks. Bistrot La Minette, 623 South Sixth St., 215-925-8000, bistrotlaminette.com.

Ninth Annual Chili Challenge at Victory Brewing Co. Sun., Feb. 27, noon-3 p.m., free If you find yourself in Downingtown this weekend, drop by Victory for an afternoon of craft beer and chili sampling. Their brewmasters, servers and others will be dishing out their prided chilis for the masses to judge on one of the few chilly weekends left in the year. Who will win the People's Pepper award in 2011? Victory Brewing Co., 420 Acorn Lane, Downingtown, 610-873-0881, victorybeer.com.

Behind the Scenes Tasting at R2L Mon., Feb. 28, 6:30 p.m., $20 Get up close and personal with chef Daniel Stern as he shares his Modern American methodology and technique. Provided will be a private tasting for those who reserve seats through the Gershman Y. R2L, Two Liberty Place, 50 S. 16th St., 37th Floor, 215-564-5337, r2lrestaurant.com.

The Mentor and the Protege Collaboration at Blackfish Mon., Feb. 28, 5:30-10 p.m., $95 Chip Roman, chef/owner of Blackfish, began his culinary focus under the French-focused wing of Le Bec-Fin's Georges Perrier. Roman will be hosting his once-mentor as a guest chef for this special night, where a meeting of these two minds will occur to present a fish-focused five-course meal. Seating is limited and reservations are most definitely necessary. Blackfish, 119 Fayette St., Conshohocken, 610-397-0888, blackfishrestaurant.com.

Art In the Age Spirited Beer Dinner at N. 3rd Mon., Feb. 28, 5 p.m.-midnight, $35 The thinkers at Art in the Age, the brains behind artisan liqueurs ROOT and SNAP, have shaken hands with N. 3rd to deliver a harmonic menu featuring each of their spirits in tandem with craft beer and elevated gastropub fare. The menu includes one beer-enhanced cocktail to pair with each of the three courses. Reservations required. N. 3rd Restaurant, 801 N. Third St., 215-413-3666, norththird.com.