* Good cooking starts with good chopping. Not to mention mincing and dicing. If you aren't sure you can make these or other cuts, sign up to learn "Essential Knife Skills" at Sur La Table (690 W. Dekalb Pike, King of Prussia, 484-612-0046). You'll also learn how to select a knife and get tips for keeping knives sharp and well-maintained. The fee is $59; class times are 6:30 p.m. Wednesday; June 30 or July 28. Get a knife sharpened for free at the K-of-P store July 1-31.

* Meritage (20th and Lombard streets, 215-985-1922) serves a vegan chef's tasting menu on Tuesdays. The $35-a-person feast starts with an amuse bouche, then four courses, including vegetable tartlette with star anise tomato chutney, mushroom lentil sticky rice in banana leaf, and rhubarb soup with coconut panna cotta and strawberry salad.

* The Delmarva Peninsula (a patchwork of Delaware and bits of Maryland and Virginia) supplies about 8 percent of the nation's chicken, so expect big things from the 61st Delmarva Chicken Festival, June 18-19 on the campus of Delaware State University (1200 N. DuPont Highway, Dover). Carnival rides and games, arts-and-crafts and home-and-trade shows, music of all kinds and lots of food, of course, much of it from the festival's trademark Giant Fry Pan. Plus an antique tractor show, educational displays and a petting zoo. Lots of events are free. 800-878-2449 or www.desu.edu/chickenfestival.

* Positano Coast (212 Walnut St., 2nd Floor, 215-238-0499) has reopened Sopra Lounge for the season. The open-air lounge has white leather couches, plush pillows and potted trees - a great spot to sample Chef Pippo Lamberti's menu, newly updated with all dishes priced at $19 and under, including Cioppino with Seppia, Clams, Mussels, Grape Tomatoes, White Wine, Pancetta, Potato Dumplings and Charred Garlic Bread; and Half Roasted Free Range Chicken with Baby Vegetables and Marjoram Jus.

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ConradL@ phillynews.com.