Since winning Season 7 of Bravo's Top Chef last month, Kevin Sbraga is being hounded for info about his next step -- a new restaurant.

While he location-shops, Sbraga has planned two events to showcase his cooking since he's left his "day job," Rat's in Hamilton Township, N.J.

First is Dec. 1 at Reading Terminal Market. Sbraga will gather ingredients, which he will turn into lunch in the market's demo kitchen, La Cucina Kitchen. There's a 25-person max, and the menu includes chestnut soup, cinnamon marshmallow, duck confit, Pennsylvania pork chop, cumin apple sauce, and wilted greens. Philadelphia Hospitality is sponsoring the $100-a-head event that runs from 11 a.m. to 1 p.m.; info: 215-790-9901, Ext. 21.

Second is Dec. 9 at the Omni Hotel at Independence Park's Azalea restaurant. Sbraga will take over the kitchen for one night to create a $75-a-head, four-course wine dinner (6:30 p.m.). Menu: a crudo of fluke with fall spices and apple cider gelee, followed by pumpkin agnolotti with sweetbreads with pickled beech mushrooms, sage, pine nuts and raisins, a third course of squab breast with basil, purple cauliflower couscous, sprouted lentils, and chocolate orange harissa, and a dessert of salted caramel pot de crème. Details:  215-931-4210.