DINNER TONIGHT

Titanic Chicken

(6 servings)

When "Titanic: A New Musical" makes its maiden voyage tonight at the Kennedy Center, theatergoers can head nearby to sample the unsinkable prowess of the ship's culinary team. The musical has inspired two restaurants to offer thematic prix fixe menus re-creating meals served in the luxury liner's first-class dining rooms.

The Roof Terrace Restaurant at the Kennedy Center is offering two menus that feature a dessert chocolate ship cruising through caramel waves toward a lemon sherbet iceberg ($38; 5:30 p.m. to last curtain call). Call 202-416-8555.

At the Watergate, Aquarelle Restaurant offers a number of pre-performance, three-course menus ($40; 5-7 p.m.) as well as four-course dinner menus ($60). Call 202-298-4455.

The dishes were adapted from "Last Dinner on the Titanic," a detailed account of the ship's culinary splendors (Hyperion, 1997). Chicken Lyonnaise is one of the offerings at the Roof Terrace Restaurant.

About 1/2 cup flour

2 tablespoons chopped fresh thyme or 1 tablespoon dried

1/2 teaspoon salt

1/2 teaspoon pepper

6 skinless, boneless chicken breast halves

1 egg, beaten

3 tablespoons vegetable oil

2 onions, thinly sliced

1 clove garlic, minced

1/3 cup white wine

1 cup low-sodium chicken stock or broth

2 teaspoons tomato paste

Pinch granulated sugar

In a plastic bag, shake together the flour, 1 tablespoon of the thyme, and the salt and pepper. Working with 1 chicken breast half at a time, dip each piece into the egg, covering both sides; then drop it into the flour-filled plastic bag and shake to coat with the flour mixture.

In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. Place the chicken in the pan, skin-side down. Cook, turning once, until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside. (You may have to cook the chicken in batches.)

Reduce the heat to medium and add the remaining 1 tablespoon oil to the skillet. Stir in the onions, garlic and remaining 1 tablespoon thyme; cook, stirring often, until the onions are translucent, about 5 minutes. Increase the heat to medium-high and continue to cook, stirring often, until the onions are golden brown, about 5 minutes.

Add the wine to the pan and cook, stirring to scrape up any brown bits, until it reduces by half, 1 to 2 minutes. Stir in the stock, tomato paste and sugar. Bring to a boil and cook until the sauce begins to thicken, 8 to 10 minutes. Return the chicken to the pan, turn to coat in the sauce, and cook for 5 minutes or until the juices from the chicken run clear. Serve immediately.

Per serving (without skin): 248 calories, 37 gm protein, 5 gm carbohydrates, 7 gm fat, 100 mg cholesterol, 1 gm saturated fat, 318 mg sodium, 1 gm dietary fiber

Once pie birds were common. Now they're relegated to flea markets and antiques stores. But there was a time when the cute ceramic birds adorned many a homemade fruit pie. The bird was placed in the center of a pie crust before baking. As the filling heated, the bird's hollow body and beak allowed steam to escape and kept the pie from overflowing. It was a charming solution. Paula Savett, owner of Paula's Perfect Pie Filling, wants to bring back the custom. She's packaged a pie bird with a 32-ounce jar of her pie filling (peach, cherry, blueberry or apple) in a gift box. $14 includes shipping. Call 1-888-249-7140 to order.

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www.domainechandon.com

The time you spend perusing this site could be the highlight of your day. Domaine Chandon, a Californian winery, offers witty, informative tidbits; a small but intriguing archive of recipes; and a robust collection of stream-of-consciousness babbling from the "Mad Riddler."

How to Communicate With a Vegetable

Bean missing an old friend who moved out of town? Remember how the two of you were a perfect pear? Or do you want to tell someone she looks absolutely radishing? Send a Veggie Card. Artist Leslie Arwin's fruits and vegetables are dressed up in odd clothes and often are in antic poses; chef Peggy de Parry has provided vegetarian recipes to go with the illustrations. The Politically Incorrect Carrot card has that vegetable draped in a mink stole; a recipe for root vegetable gratin is inside. The Hospitable Pear in a French maid's apron is teamed with a recipe for curly endive and pear salad. There's a vegetable and accompanying recipe for every taste. Selected single cards ($2.50 each) are available at Aubergine, 8008 Norfolk Ave., Bethesda, Md. 20814; call 301-656-5790. The full range of cards and boxed sets are available through www.veggiecards.com.

To Do

TODAY: Anacostia Farmers Market grand opening. Free admission. Wednesdays through late October. 4-7 p.m. Union Temple Baptist Church, 1225 W St. SE. Call 202-526-5344 ext. 241.

SUNDAY: University of Maryland Dairy ice cream social and performance of "As You Like It." Free; reservations required and accepted until tomorrow (Thursday). Ice cream social, 5:30 p.m.; performance, 7 p.m. Tawes Theatre, University of Maryland, Adelphi Road and University Blvd., College Park. Call 301-405-7847.

SUNDAY: Champagne Sorbet Sundays at Boordy Vineyards. Free admission. Sundays through July. 1-4 p.m. 12820 Long Green Pike, Hydes, Md. Call 410-592-5015.

MONDAY: The Many Delights of Beer--first in a series of lectures and tastings sponsored by the Smithsonian Associates. $86 for nonmembers. 6 p.m. Brickskeller Saloon, 1523 22nd St. NW. Call 202-357-3030.

TUESDAY: Thai Feast-- cooking class at the McLean Community Center. $55 for nonresidents. 7-9:30 p.m. 1234 Ingleside Ave., McLean. Call 703-790-0123.

RESERVE NOW:

JULY 14: South African wine tasting sponsored by the Wine Tasting Association. $68 for nonmembers. 6:30 p.m. South African Ambassador's residence, 3101 Massachusetts Ave. NW. Call 703-765-8229 or www.winetasting.org.

JULY 21: Zinfandel tasting featuring more than 50 California wineries, sponsored by the Zinfandel Advocates & Producers. $40 for nonmembers. 6-8 p.m. Westin Grand Hotel, 2350 M St. NW. Call 530-274-4900 or e-mail zaprr@oro.net.