Eat Cetera: Beer with Burke, Brunch with Spot, Help the Gulf with Ice Cream

<p>Tonight <a href="">exuberant chef David Burke</a> will be hosting a four course dinner at his restaurant inside Bloomingdale's, paired with four different beers from Samuel Adams. It's a pretty good deal, too: $50 per person. We realize it's almost the dinnertime now, but aren't you trying to be more spontaneous?! Besides, think of the<em> pork:</em> The dinner starts with an amuse of Crispy Oysters on the Half Shell with Russian dressing and pigs ear, paired with Samuel Adams Pale Ale; later there's BBQ Shrimp with Bacon, corn and collards, paired with Samuel Adams Latitude 48 IPA; and a main course of Roasted Pig Chop with sausage and sparerib tart, sweet potato-vanilla puree, peach chutney, pickled watermelon and beer foam, paired with Samuel Adams Boston Lager. </p><p></p>An heirloom tomato salad and prosciutto course is mixed in there somewhere too, and there's Blueberry Pie for dessert, served with lemongrass ice cream and Samuel Adams Blackberry Witbier. Dinner's at 7 p.m., so you'll have time for shopping pre-game. Email for reservations.

<a href="">Spot Dessert Bar</a>, the <a href="">popular East Village source</a> for seasonal desserts, bubble teas, ice creams, cupcakes and cookies, is branching out into brunch. Pichet Ong's weekend menu, served from 11 a.m. - 4 p.m., is brimming with croissants, flavored butters and jams, waffles, pancakes, savory sandwiches, crepes and waffle sundaes. Options include the Smoked Salmon with Spinach, Tomatoes and Horseradish Cream on a Toasted Baguette ($7.50), a Waffle Sundae with Vietnamese Coffee Ice Cream, Whipped Cream, Caramel Sauce and Chocolate Pearls ($6), and Vanilla Crepes with Yuzu Cream Berries and Calpico Ice Cream ($6).<p></p><em>13 St. Marks Place, (212) 677-5670</em>

<p>When we first heard about this new handmade Bourbon Butter Pecan Ice Cream with Fudge Tar Balls, our first thought was, "WANT!" followed by, "WAIT... is that in poor taste?" After careful reflection, we've decided that while it's a little glib, at least it's for a good cause: Students at The International Culinary Center have created the ice cream to raise money for those directly affected by the oil spill. 100% of the proceeds will go to the <a href="">National Wildlife Federation’s Gulf Oil Spill Restoration Fund</a>, which is working with volunteer networks to protect and restore vulnerable nesting and breeding grounds as well as other delicate ecosystems found throughout the Gulf Coast for water birds, sea turtles, and other animals. </p><p></p>The pre-packaged cups of ice cream will be $5, and available July 17th and 18th from noon to 4 p.m. at L’Ecole, the Restaurant of The French Culinary Institute, located at 462 Broadway, New York, NY 10013.