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Iron Pots, Iron Mouths What do you get when you combine navy fighter-bombers, oil-patch companies and a friendly culinary competition? This Saturday, it all adds up to the annual Oilfield Chili Cookoff at the Naval Air Station at Belle Chasse. For 22 years, the Oilfield Chili Appreciation Society has gathered chili enthusiasts from firms working in the oil and gas industries across Louisiana and Texas for a cooking contest and fundraiser. The public is invited to sample the entries and join the party. In addition to all the chili you can eat, the event includes live music, rides, children's activities, raffles and, as a special treat for the macho or masochistic out there, a jalapeño pepper-eating contest. The Oilfield Chili Appreciation Society has raised more than $720,000 for local charities through past events. The cookoff begins at 11 a.m. Admission is $15, free for kids 12-under. Because the event is held at a military installation, some special entry rules apply for visitors. For details, visit Talkin' Tiki The local organization that hosts the Tales of the Cocktail ( festival each spring will hold a special dinner next week devoted to the history, lore and flavors of American tiki culture. Author and tropical cocktail historian Jeff "Beachbum" Berry ( will lead the event, which includes a tiki-themed dinner at the Pelican Club (312 Exchange Place, 523-1504; and plenty of exotic rum drinks. Berry will discuss the role New Orleans played in the tiki trend. The event is scheduled for 7 p.m. Friday, Feb. 22. Tickets are $95. For reservations to this event only, call 377-7935. Mood Makers If you plan to dine out on Valentine's Day and haven't yet made reservations, you might be in trouble. But a special event planned this Thursday, Feb. 14, at the Savvy Gourmet (4519 Magazine St., 895-2665; might just make your sweetie forget all about your favorite romantic bistro. Savvy Gourmet chef Eve Cohen has assembled a four-course "Aphrodisiac Dinner Party" menu, including oyster shooters with minionette, avocado crusted with pine nuts, asparagus soup with truffle froth, and bruléed figs. The dinner is paired with wines and costs $35 per person. For reservations, you had better call right now. — McNulty

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