The classes will be led by local chocolate sommelier Estelle Tracy.
Many new eateries are offering take out and delivery to combat the Coronavirus pandemic.
Sit down and fast casual restaurants alike will have deals throughout the week.
Over 60 local breweries, cideries and a meadery will gather for the event.
The pop-up concept is back—permanently.
A dozen-plus restaurants will offer specials for the occasion.
320 Market Cafe is spinning a little March madness into their food and beer pairings by adding bacon.
Philly food rockstar Marc Vetri announces the star-studded lineup for his annual Great Chefs Event.
King of Prussia’s Sullivan’s Steakhouse preps to entertain the craft beer community with its first beer dinner that’ll throw Stone Brewing Company spotlight.
As Main Liners prepare for the incoming warm weather, two local restaurants are thinking spring by inviting you to sip your way into the fresh season.
Wayne’s most tech-savvy bistro, Carmel Cafe & Wine Bar, is showcasing its local college pride by launching Villanova-themed features as its neighborhood contribution to March Madness.
Meet Justin Bogle, the Michelin-starred chef who took over the iconic former home of Le Bec Fin with Avance.
St. Patrick's Day is near, and over in Honey Brook, the reputable Wyebrook Farm gears up to go green with its pop-up St. Patrick’s feast.
An all-woman culinary showcase is slated to hit the city of Brotherly Love late March, featuring a collection of the area’s most impressive female chefs.
Brittingham’s executive chef Joseph Frost is a modern-day kitchen crusader.
March 4 marks a gamut of carb-overloading holidays: Fat Tuesday, National Pancake Day, Shrove Tuesday and Mardi Gras.
The Mid-Atlantic region’s most respected food and beer showcase, Brewer’s Plate, is back for its tenth anniversary this week.
Paramour’s mixologists are reinventing the dirty martini with a cheeky, seasonal spin.
Recharge your winter batteries with a little help from Alex Garfinkel. The classically French-trained chef is taking over the stoves on Pinocchio’s for a one-night-only beer dinner.
Want to become an at-home expert in preserving by the jar? Snag a copy of local canning guru Marisa McClellan’s newest cookbook, Preserving by the Pint, and allow it to act as your guide.