by Nikki M. MascaliStaff Writer
SOUTHERN ITALIAN FLAVOR
There will be a Southern Italian wine dinner at Cork Bar & Restaurant (463 Madison St., Wilkes-Barre) Wednesday, Nov. 4 at 7 p.m. The 5-course dinner pairs four wines with dishes like chicken and escarole soup with fennel, Calabrians lamb chops and tilapia puttanesca.
The cost is $50. Reservations are required; call 570.270.3818 or e-mail ruth@corkdining.com. See the complete menu for the dinner and pairings at www.corkdining.com.
THANKSGIVING IN THE RAW
Natural Chef Toby Landon will host a Thanksgiving Raw Food class Thursday, Nov. 5 from 6:30-8:30 p.m. at Core Chiropractic (180 Penn Plaza, Kingston).
Guests will learn to make corn chowder, mock turkey loaf, cranberry relish, mashed potatoes, mushroom gravy and pumpkin pie the raw-food way while learning the benefits of a raw-food diet. The class is $45. Call Chef Landon at 570.852.3674 or visit rawteacher.com/tobylandon to enroll.
COOK WITH FIRE AND ICE
There will be a cooking class at Fire and Ice on Toby Creek (Route 309, Trucksville) Tuesday, Nov. 10 at 6 p.m where you can learn everything from basic cutting techniques to complete meal preparation and get tips and tricks used by professional chefs. The cost is $49.95 (plus tax and tip) and includes a 4-course meal.
Call 570.696.3580 or visit www.fireandicetobycreek.com for info.
DRINK FOR A GOOD CAUSE
Every Wednesday from now until Thanksgiving, Dionysus Downtown (244 Penn Ave., Scranton) will hold A Cocktail and A Cause. Guests who bring in nonperishable foods will receive 10 percent off their bill, plus Dionysus will donate $1 of every $5 guests spend to WNEP’s Feed-A-Friend program.
For more info, call 570.344.3388 or visit www.dionysusdowntown.com.
GOODNESS AT THE GRILLE
One of my family’s favorite restaurants in NEPA is River Grille (670 N. River St., Plains Twp.). The food and service is always so fantastic.
Last week, I dined there with a friend and discovered the Grille’s baked brie appetizer. The cheese was topped with an apple and walnut compote, which tasted like it was right out of a homemade pie. It was drizzled with a light honey glaze and served with toasted crostini, which was also drizzled with honey. It was unbelievably good, and the flavors meshed beautifully. I’m highly disappointed in myself for missing such a wonderful cheese dish all the times I tagged along on my parents’ date night.
If River Grille still has the pumpkin wonton dessert the next time you head there, I recommend ending your meal with these crispy and flaky pockets. In my opinion, they’re way better than pumpkin pie.
For more info, call 570.208.1282 or visit www.rivergrillenepa.com.
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