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Noshing Around 

Fat Tuesday

Celebrate on Feb. 8 at Kingfisher, with live music all night. Dinner will be served from 5 p.m. to midnight. Order from the menu or choose among specials like old Nawlings seafood gumbo, shrimp jambalaya, baked Gulf oysters and crawfish étouffée at 2564 E. Grant Road; 323-7739.


Gung Hay Fat Choy

Happy Chinese New Year; the year of the chicken begins Feb. 9. Support your local Chinese restaurant.


New Ownership

The Westward Look Resort is under the new ownership of Gemstone Resorts International, and Chris Pederson, executive chef, has departed.

Elle has been sold to Daniel Fuld, former chef/owner of Daniel's, and Fernando Elizalde, former owner of Adobe Wine Deli and the abandoned Parallel 32 (previously Ovens). Elle will keep the signature favorites, broaden the menu and expand the wine list to include international selections at 3048 E. Broadway Blvd.; 327-0500.


PBS Reality Chef Show

Apply now to be considered for Cooking Under Fire, a 12-week documentary debuting April 27 on PBS. Do you have the skills, ambition and desire to withstand the heat in the kitchen? The winner gets a toque in one of Todd English's New York restaurants. Apply online at www.pbs.org/wgbh/cookingunderfire/ .


Passionate Cup

Cup Café in the Hotel Congress offers a four-course dinner including bubbles, tapas, entrée and dessert on the weekend of February 12-14 from 5 to 10 p.m., for $60 per couple. On Feb. 12, there's a special 7 p.m. Tesoro gypsy theatre performance with VIP seating plus the dinner for $75 per couple; 622.8848.


Super Bowl Urban Legend

Though Super Bowl Sunday (Feb. 6) is associated with snack foods and excess, there is no truth that avocado sales skyrocket by 67 percent. According to the California Avocado Commission, sales do increase by 5 percent--or 8 million pounds of avocado, which is still a whole lot of guacamole. During Cinco de Mayo celebrations, avocado sales rise by 14 percent. Check out more super bowl urban legends at www.snopes.com/sports/football/superbowl.htm.

More by Karyn Zoldan

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