off the menu

by Juliet Fletcher

Mario Batali has said he became a chef because, growing up, "I loved cooking more than what I was studying." For others, food allows a return to the delights of home life: Jacques Pépin believes sharing food with those you love creates "a special togetherness." And for a few, it's surely bordering on an obsessive relationship. But every chef relates to food differently — and the way each feels might dictate what kind of dishes they'll delight in cooking. This week, Forum USA Delaware presents Pépin and Batali in an evening discussion, "Our Love Affair With Food." Pépin, born in Lyon and who worked in the '50s as chef to three French heads of state, should have time to explain how his personal style emerged while he had to please his famous patrons. And Food Network regular Batali, who has said before that he thinks olive oil is as precious as gold, will discuss how he tends to stay faithful to the simplest ingredients. They'll be joined by Gael Greene, the tastebuds at New York magazine, who'll explain why it's so fun to describe food in print. And the whole evening will be moderated by Lari Robling, food author and producer of Jim Coleman's "A Chef's Table." ("Our Love Affair With Food," Fri., May 6, 8 p.m., $45-$65, DuPont Theatre at the Hotel DuPont, Wilmington, Del., 302-656-4401.)

In Short:

Been trawling Travelocity, hoping to snag a flight for you and Mom to the tropics? Thwarted by funds? Skip it, and instead wear a lei to brunch at Roy's. This Sunday, the Hawaiian haven will offer a Mother's Day brunch featuring a $30 prix-fixe menu of three courses. Our choice: Chef Roy Yamaguchi's version of Hawaii's beef-patty-'n'-egg comfort-food Loco Moco, Yamma's Mamma meatloaf with mushroom gravy. (Mother's Day Brunch, Sun., May 8, 10:30 a.m.-2 p.m., Roy's, 124 S. 15th St., 215-988-1814.)

Tasting coffee like the experts do — rather than chugging it like the rest of us — is the order of the day at InFusion in Mt. Airy Friday. They're hosting a free cupping, letting you pick four coffees from their multitude of choices. Then you can learn about varieties of roasts and blends, and judge for yourself on aspects of taste, like aroma and, erm, "mouthfeel." Perhaps coffee experts are trained not to find that word slightly skeevy. But with InFusion's commitment to fair trade beans and careful coffee preparation, if there's anywhere you're going to want a mouthfeel, it's here. (Fri., May 6, 8:30-9:30 p.m., InFusion, 7133 Germantown Ave., 215-248-1718.)