The Week In Eats

Get Out!

by Dena Merlino

(CLICK IMAGE FOR LARGER VERSION)

An official "ambassador" from Don Julio tequila company will drop by El Vez to explain how and why the spirit is considered No. 1 among tequila connoisseurs in Mexico. To prepare your palate, consider the Reposado, featuring a compelling combo of light cinnamon and honey; or the Anejo, a dark tequila with brandylike richness. And don't forget to eat the four-course dinner that comes with. Reservations required. El Vez, 121 S. 13th St., 215-928-9800, elvezrestaurant.com.

Restaurant Week bounds most participants to one basic rule: No less than three courses for $35 a head. A growing number of eateries, however, are looking to beat out the competition by offering four. Sweet rebellion! Caribou Café's (1126 Walnut St.) mussel and saffron bisque will be served to every guest, with the remaining three courses available off the lunch and dinner menus. And Rum Bar (2005 Walnut St.) will allow two choices per diner during both the second and third courses — totalling six plates for each guest. Save room for the vanilla-drizzled Dark 'n' Stormy Island Spiced Rum Cake, with hints of ginger, cinnamon and allspice. No reservations yet? Get them. Now. Visit centercityphila.org/restaurantweek.

Food author William Woys Weaver has written about Pennsylvania Dutch recipes, the art of cultivating heirloom vegetables and herbal healing techniques that date back to the American Indians. This Candlemas (the Pa. Dutch's Groundhog Day), he's teaming up with Slow Food USA and chef Andrew Brown of White Dog Café to guest host a "Dutch Sampler" dinner, including gingerkraut and sweet/sour red cabbage dishes. Come out of hibernation and celebrate with a night of regional, seasonal fare. White Dog Café, 3420 Sansom St., 215-386-9224, whitedog.com.

This master class is the kickoff event for a decadent February at Chaddsford Winery. Wine educator Mark Cochard and Christopher Curtin, owner of West Chester's Éclat Chocolate, will be your expert guides. "[We'll] discuss the flavor profiles, the compatibility and even the health benefits of wine and chocolate," says Cochard. Is your palate sensitive enough to pick out the cinnamon in Pinot Noirs? Then we'll bet you'll like sangria even more when it's served with 73 percent dark chocolate. Chaddsford Winery, 632 Baltimore Pike, Chadds Ford, 610-388-6221, chaddsford.com.