Paper-thin filo, aka the stuff that flakes all over you when eating baklava, is one of our favorite Mediterranean imports. Turns out, the leaflike sheets, separated by films of butter, also make excellent crusts, pies and casseroles. Train your ham fists to work with the exceedingly delicate dough at Albertson's hands-on class. Can you picture it? You, floating in a kitchen full of puff pastries, apple strudels, tiropita, spanakopita, walnut and rum croustades, leek and feta quiches and anything else your little filo-lovin' heart desires. Us, coming over for dinner. Registration required. Fooling with Filo, Madsen Kitchen and Bath Design Center, 2901 Springfield Rd., Broomall, 610-649-9290, www.albertsoncookingschool.com.

It's back with a vengeance: the 12th annual Sippin by the River at Penn's Landing will feature more than 35 wine and beer vendors (Omergang, Rock Art, Spaten, Troegs, Weyerbacher, Remy-Amerique, Blue Mountain, etc.), plus live dance, Sinatra tributes, food tents and cooking demonstrations. What's that old adage? If you're gonna drink, drink for a good cause (in this case, the Crohn's & Colitis Foundation of America). Something like that, anyway. Sippin by the River, Festival Pier at Penn's Landing, Delaware Ave. and Spring Garden St., 215-893-1999, www.sippinbytheriver.com.

You don't have to sport a 10-gallon hat and spurs to enjoy a tasty tumbler of whisky. John Wayne probably couldn't tell the difference between a Bunnahabhain and a Bruichladdich anyway. After an introductory review of single malts, students will take their knowledge to the street with a tutored tasting session. Registration required. Introduction to Single Malt Scotch Whisky, West Chester East High School, 450 Ellis Ln., West Chester, 610-692-1964, www.chestercountynightschool.org.

Sae An, executive chef of Cork restaurant in Westmont, N.J., won The Book and the Cook's Best New Chef competition in March. See what all the fuss is about at a demonstration and tasting where An will whip up a hummus, an olive and feta salad, Gorgonzola and Asian pear on toast points, and scallops wrapped in pastry. Reservations required. Demo and Tasting with Sae An, Upstairs at Di Bruno's, 1730 Chestnut St., 215-665-9220.

Show up the sober Benjis of the world at Cuba Libre's five-course prix fixe rum dinner, where each dish is accompanied by a signature Cuba Libre brand rum. On the menu: pan-seared banana and caviar, an avocado salad, mango grouper and pork-pineapple fried rice, smoked rib-eye fillet and rum raisin ice cream with Cuban chocolate truffles. Digest for a bit, then check out the salsa floor show and dancing. Reservations required. Rum Dinner, Cuba Libre, 10 S. Second St., 215-627-0666.