Eating and drinking events in Dallas-Fort Worth, October 29-November 4

by Teresa Gubbins

Top Chef Hosea Rosenberg will be in town this week, as will the Witches of La Duni. Get on your broom.

The week's top picks:

Thursday

Celebrity Chef Tour

Top Chef Winner Hosea Rosenberg and Host Chef Chris Vogeli of III Forks Restaurant team up to cook a multi-course meal as part of the Celebrity Chef Tour benefiting the James Beard Foundation. If you want to see him, be ready to spend the tidy sum of $175.

Friday

BR Cohn Wine Dinner

When he isn't managing the Doobie Brothers, Bruce Cohn makes some pretty awesome wine, which will be paired with a four-course dinner prepared by executive chef Israel Voirin and sommelier Jeff Ivy. Smoked salmon and caviar croustade, scallops with roasted pineapple, lamb chop with sundried cherry and Marsala reduction, New York strip with foie gras & white truffle polenta and chanterelle mushroom sauce, and dark-chocolate mousse cake with strawberries and chocolate ganache. For $95, that's a steal.

Witches of La Duni Visit NorthPark

La Duni’s star witches also happen to be La Duni's star chefs: Dunia Borga and sister, Metka. Costumes are encouraged for a brunch, Halloween sweets, and a “Witches Brew Bar” for kids. $15 for children 10 and under and $25 for adults.

Blissfully Raw Trick or Treat Party

Vegans who like their food heated only to a comfortable 116 degrees like Halloween, too. Animal costumes welcome!

Saturday

Domaine Chandon Wine Dinner

All of the Cru wine bars will host this same four-course dinner with pairings from Domain Chandon. Macadamia crusted blue point oysters with spinach and champagne hollandaise sauce; she-crab soup; braised lamb osso bucco; and fresh pavlovas with lemon curd, for $65 per guest.

Tuesday

Knife Skills 2 Class

One of the things that sets chefs apart from the rest of us is their knife skills. Learn from the pros at Milestone: basic meat cutting, peeling, chopping, dicing, and slicing. Debone a whole chicken! Trim and carve a pork tenderloin! Use a mandoline. At the end of class, enjoy the dishes you spent all that time chopping.