Learn Mexican cooking Chef Tim Spinner of Cantina Feliz (424 S. Bethlehem Pike, Fort Washington, PA 19034. 215-646-1320 cantinafeliz.com). You'll head into the restaurant kitchen to see how the dishes are created. Includes tasting menu and beverage pairing. $75. Topics and dates, all at 6 p.m.: Cantina Classics, July 18; Calaca Favorites, Aug. 8; Tacos Galore, Aug. 22; Traditionals, Sept. 5.
National Lobster Day's history (it was June 15, in case you hadn't noticed), but The Palm (200 S. Broad St., 215-546-7256, www.thepalm.com/Philadelphia) is celebrating all summer with a $54.90 lobster and side dish special, plus a Summer Lobster for Two —a four-pound Nova Scotia lobster plus two starters and two sides for $99.
Can we interest you in a fried chicken, hot dog and jelly doughnut sandwich? Those crazy folks at Cool Dog Café (2091 Route 70 East, Cherry Hill, thecooldogcafe.com) have created yet another belly-busting way to employ Sabrett hot dogs. Woof!
WMMR DJ and Pierre Robert's longtime producer Jason Fehon and his family have created a line of barbecue sauces in honor of their ailing father, Bill, who has a rare form of dementia called frontotemporal degeneration. Bill's Best Organic BBQ Sauce uses Bill Fehon's secret family recipe. That's him on the label, too. A portion of profits go to the Association for Frontotemporal Degeneration. More at billsbestbbq.com.
Send restaurant and food news to Assistant Features Editor Laurie Conrad at email@example.com.