Grazing: Tastes from Stockholm to Philadelphia to Avon

Each week, we choose four cities and round up the latest bar and restaurant openings, recipes, and general food-related chatter.

The Times explores Stockholm's sugar tendencies—beyond the konditiorier—with a new wave infiltrating the café scene. Standouts include Martin Johansson's Cupcake Sthlm (American and Nordic approaches), Per Olsson Choklad & Konditori (classic flavors with new twists—banana split mousse with rum), and Saturnus (supersized bulle).

Philadelphia gelato artisans Capogiro pack the booze and holiday spirit into their classic flavors with a new selection: Hot Toddy, Brandy Alexander, Coquito, Pear with Bourbon, New Orleans Egg Nog, and Grapefruit Campari.

Our friends at Bon Appétit are sponsoring their annual Beaver Creek Master Chef Classic in Avon—three days of cooking classes, an après-ski cocktail seminar, and a grand tasting at the Ritz-Carlton, Bachelor Gulch. Meals will be prepared by the resort's chefs and guests such as Joey Campanaro (pictured) and François Payard. Packages are available January 27-31.

Charleston's Lowcountry Oyster Festival (the world's largest) takes place next month. Highlights will include the legendary oyster shucking and eating contests, a host of beers, and a food court showcasing a variety of local favorite restaurants.

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