Linvilla Orchards has launched their annual Christmas Tree Trivia Contest. Get into the holiday spirit and start play along. Questions will change every week and you will see the winners announced on Facebook. Click here to play.

Whether you fancy bay scallops, sea scallops, diver scallops, or Mrs. Paul’s frozen fresh scallops, Blackfish is the place to dine on Tuesday, November 16. That’s because chef Chip Roman’s Tempting Scallop Tasting menu will be featured. Enjoy a four course tasting menu of seared scallop with a porcini, balsamic glaze; scallop crudo, yuzo kosho, cilantro, daikon radish; beef short ribs, day boat scallop, parsnip, horseradish, and a “jim dandy” Sunday for dessert. That’s four courses for $45. It’s the perfect way to perk up the middle of the week. For reservations log onto Blackfish Restaurant or call 610.397.0888.

Stop by Jilly B’s Boutique & Treats for their Grand Tasting as they celebrate their opening on  Friday, November 12, from 2 p.m. to 10 p.m.

The frozen yogurt, one of Jilly B’s specialties, comes in six creamy flavors – original, chocolate, vanilla, coffee, strawberry, and peanut butter – all low in fat and sugar, but high in probiotics.  The colorful toppings vary seasonally, and to ensure customer satisfaction Jilly B’s changes their yogurt flavors every so often.

Then there are the cupcakes, in such hard-to-resist flavors as tuxedo (chocolate cake with chocolate ganache and vanilla butter cream inside); pumpkin (the essence of autumnal goodness); Jewish apple cake (like Grandma used to make, if you were a very, very fortunate child); and red velvet (sinful, sinful, sinful).

If you must watch your diet, you can check out the shelves, piled with gifts priced from just $8. There are note cards in bejeweled boxes. Party-worthy cake stands and serving pieces.  Unique handbags and purse accessories.  Fragrant candles and shea butter hand creams.

Jilly B’s is located in Holly Ravine Shopping Center, 100 Springdale Road in Cherry Hill.  For more information, call 856-795-BEES (2337).

Chef Pierre Calmels set to collaborate with Chef Chip Roman at Blackfish

On Monday, November 29^th, Blackfish chef/owner Chip Roman will be in his restaurant’s Conshohocken kitchen collaborating with his good friend Pierre Calmels, chef/owner of Philadelphia’s renowned Bibou. Together they will create a not-to-be-missed five-course feast.  Bibou is the premier French BYOB in Philadelphia’s Queen Village, presided over by Calmels.  And Blackfish has earned a stellar reputations for its seafood centered progressive American menu. This is sure to be one memorable evening. The cost is $75.

Both chefs worked at Le Bec Fin. But Chip, who grew up in Fishtown, spent a few years at Vetri first then he went on to study culinary arts and business at Drexel before opening Blackfish.  Calmals is from Lyon. He apprenticed in France under Daniel Boulud and served as executive chef at Le Bec Fin before opening Bibou. Both restaurants have earned Inquirer critic Craig LaBan’s coveted three bell reviews and both have received James Beard Award nominations.

Blackfish is located at 119 Fayette Street. So make your reservations now by calling (610) 397-0888.  For more information, visit www.blackfishrestaurant.com.

Tuesday is tasting night at Blackfish and this Tuesday, they’ll be serving all crab all night.  That’s right, crab is what they’re featuring on Tuesday , November 2. Enjoy four courses for $45. Start with Dungonous crab brotta egg “drops”.  Then enjoy a galette de crab, followed by “veal oscar”, jumbo lump crab with béarnaise, and a crab apple tart tatin for dessert.  So if you’re craving crab, make your reservations now. For more information or reservations log onto http://www.blackfishrestaurant.com/