Tonight Chef Peter Woolsey is teaming up with Philadelphia Distilling, the local producers of Blue Coat Gin, 1861 Penn Vodka and Vieux Carré Absinthe Supérieure, at Bistrot La Minette for a five-course dinner with artisan cocktail pairings. The two seatings — one at 6 and the other at 8:30 p.m. — are both limited to just 16 guests. Reservations are required. The $65 cost is well worth bearing witness to scallops being flambéed in absinthe.