Valentine's Day is just 2 1/2 weeks away, and it's on a Friday this year. Have you made your dinner plans yet?
Restauranteurs, please get your information to my by Friday via the methods described in the note at the end of the column. We'll also print information from bakeries offering special sweet treats for those who want to celebrate Feb. 14.
Here's a nice option for Valentine's Day. The Philmore on Broadway, 2451 Broadway, is hosting the Sweetheart Bash on Valentine's Day, which includes dinner and Last Call, a nine-piece band with a horn section and four vocalists. The band performs a variety of music.
Dinner can be purchased between 7 and 10 p.m., with food and drinks provided by Club Soda and Affine. The menu will be available soon at www.philmoreonbroadway.com.
Dinner ballad serenades start at 8:15 p.m.; the live show begins at 9:30 p.m. Tickets are $25 for the main floor and $20 for the balcony. To purchase tickets, call 446-8248 or go to http://philmoreonbroadway.tix.com/Event.asp?Event=627070.
Frozen yogurt franchise Menchie's is giving customers a coupon for a free 6-ounce cup of frozen yogurt in celebration of National Frozen Yogurt Day on Feb. 6. The coupon is available on the Menchie's Facebook page at www.facebook.com/MyMenchies. Guests are limited to one coupon, and the offer is only valid Feb. 6. In Fort Wayne Menchie's is at 6408 W. Jefferson Blvd., which is open noon-10 p.m. Sunday through Thursday and noon-11 p.m. Friday and Saturday.
Fresh Market is having a Super Bowl tasting event 1-6 p.m. Friday and Saturday at all its stores, including 6306 W. Jefferson Blvd. Shoppers can sample some snacking foods such as Spicy Southwest Cheese Dip with French Rounds; Spinach Artichoke Dip with French Rounds; Chicken Enchilada Dip; Crazy Cajun Snack Mix; flavored pistachios; thin crust pizzas and Zevia soda.
Ivy Tech Community College-Northeast has announced its Special Cuisines class dinner series for this semester.
Students in the class take turns creating world-cuisine themed meals, preparing, and serving the meals for class credit. The culinary students rotate through various positions in the kitchen and dining room, providing a full restaurant experience.
Reservations, which are required 24 hours in advance, are taken for times between 5 and 6:30 p.m. To make reservations, call the Special Cuisines line at 480-2002. Dinners are served in the Hospitality Room on the Coliseum Campus (3800 N. Anthony Blvd.) and are $20, cash or check only. Wine is available for an additional cost.
Greece is the theme of the semester's inaugural dinner buffet Feb. 6. The menu, which features appetizers, a salad, soup, a choice of entrees and desserts, will include dishes such as saganaki, moussaka, dolmades, baklava and a classic Greek salad.
The rest of spring's series include the following dates and themes: Feb. 13, Caribbean buffet; Feb. 20, no dinner; Feb. 27, Scandinavia buffet; March 6, Mardi Gras buffet; March 13, no dinner; March 20, Africa a la carte; March 27: Middle East a la carte; April 3, Russia a la carte; April 10, Mexico/South American a la carte; April 17, France a la carte; April 24 Italy a la carte; and May 1 Tapas style dinner.
For more information, visit the Special Cuisines website at www.IvyTech.edu/northeast/dinners.
Laura Wilson of La Dolce Vita in Roanoke announced the following culinary classes. All classes run from 6:30 to 8:30-9 p.m. at La Dolce Vita, 112 N. Main St., Roanoke. Go to http://ladolcevitaculinary.com to learn more or to contact Laura to register for classes.
•March 10, Sushi & Sashimi with Alex Stultz: $80
Alex Stultz, the young chef from Ceruleans in Indianapolis, will teach participants how to make sushi, what to look for in selecting fish, how to make proper rice, how to roll, and will answer questions.
•March 13, Painting Class and Lunch with Susie Rachles: $125
Susie Rachles from Zionsville will teach participants how to paint an oil painting with a French theme. Once registered, she will email to participants a list of what to bring. An authentic French lunch with dessert will be provided, as well as tea, soda, water, and coffee. Limit: 12 people.
•March 17, Appetizers of Distinction: $50
Appetizers can be maddening. How much to prepare? Heavy? Light? They can be a lot of work, but people love them and usually expect them. Laura shows some delicious gems, some very easy and others a little-but-not-too-complicated. Demonstration class.
•March 24, My Italian Nonna: $50
Nonna means grandmother in Italian. All nonnas have secret recipes and techniques. Come for a night of perfect pasta, main course, and dessert and learn some classics with an American twist. Demonstration class.
•March 31, Pad Thai: $50
Pad Thai is a specific type of Thai food you can learn to make yourself. This class will demonstrate a main dish, a fish dish, and a side. Demonstration Class.
Also, contact Laura if you are interested in a four-week workshop on learning the basics of cooking. She needs at least five people. Or, if you are really into cooking and want to learn some difficult things, please let her know this also.
Something happening at your eatery? Call Cindy Larson at 461-8284, fax 461-8817, email clarson@ news-sentinel.com or write Restaurant Notes, C/O The News-Sentinel, PO Box 102, Fort Wayne, IN 46801. This column is the personal opinion of the writer and does not necessarily reflect the views or opinion of The News-Sentinel. To read other columns, go to news-sentinel.com/section/food.