Food is a science, as well as an art, thus the topic gets attention during this year's Philadelphia Science Festival, starting Friday through April 29. Among the highlights is a rare public appearance by legendary local chef Shola Olunloyo, wh*o will do a chemistry lab-meets-kitchen demo/discussion, "Extraction: Food and Flavor," 7 p.m. Tuesday at World Cafe Live in West Philly ($25). "All Things Fermented: The Science of Beer and Cheese" is the topic for a tasting and discussion, 3:30 p.m. April 28 at Triumph Brewing in Old City ($50, 21-plus). And find out the answer to that eternal food question — Does the five-second rule matter? — when the University City Science Center and the Monell Center take on food safety "From Farm to Fork: Dangerous Foods — Facts, Fears and Foibles," 6:30 p.m. Wednesday at Fairmount restaurant Rembrandt's (free). Way more events and details at www.philasciencefestival.org.
Art in the Age Craft Spirits is teaming with Federal Donuts(1219 S. 2nd St., 267-687-8258, federaldonuts.com) for a limited-edition trio of baked goods featuring the local distillery's spirits. We sampled them recently and can vouch for the tastiness of all three: Root Beer Float, Gingersnap Cookie and Strawberry Rhubarb Pie. Get 'em while they're hot tomorrow through April 29.
Veteran jazz saxophonist George Young, who's played with artists ranging from Luciano Pavarotti to Tony Bennett, does his thing to the tune of a four-course dinner at the High Note Cafe (1549 S. 13th St., 215-755-8903, highnotecafe.com) Wednesday and April 26. The restaurant puts its twist to Italian favorites. Joining Young will be Bill Jones, Sonny Troy and Larry McKenna plus a backup band. $49.95 plus tax, gratuity and drinks. $25 nonrefundable deposit required.
Ella's American Bistro (214 Sugartown Road, Devon Square, Wayne, 610-964-3552, ellasamericanbistro.com) has promoted former chef de cuisine Chad Jajczyk to executive chef. Also new is the spring menu and Sunday dinner 5-9 p.m. n