Cooks Calendar

February 13, 2013 

Contests

Got the best ’Q? Barbecue teams are wanted for the S.C. Department of Agriculture’s Smokin’ at the Market Commissioners Cup BBQ Cook Off from March 22-23 at the State Farmers Market. Sanctioned by Southern BBQ Network, categories include Anything Butt, Butts, Pork Ribs, Grand Champion and Reserve Champion. Sign up at http://agriculture.sc.gov/commissioners cupcookoff or email Jackie Moore at jmoore@scda.sc.gov.


Best ’Q too! Barbecue teams are urged to compete in the Second Annual Henry Shelor District of the Boy Scouts of America Wing-Ding and Barbecue Cook-off from March 15-16 at Sumter County Fairgrounds. This South Carolina Barbecue Association sanctioned event will feature butts with an optional pork ribs event. Friday night Wing-Ding will be a People’s Choice event. Contact Cill Robinson (803) 840-3367 or billbodar@live.com for information or application.


The 46th Pillsbury Bake-Off is now accepting entries. For the first time, America will vote to determine all 100 finalists. Participants now have three chances to enter and win. Each entry and voting period is defined by these categories: Amazing Doable Dinners, entry deadline Feb. 7, voting period March 14-28; Simple Sweets and Starters, entry period April 4-May 9, voting June 13-27; Quick Rise and Shine Breakfasts, entry July 4-Aug. 8, voting Sept. 12-26. Grand Pprize winner receives $1 million and $10,000 in GE kitchen appliances. Information and registration at BakeOff.com


30th National Beef Cook-Off seeks healthy recipes from home cooks. Submit your best beef recipes online at beefcookoff.org for a chance to win $25,000 and a trip to the Metropolitan Cooking & Entertaining Show in Washington, D.C. Entrants are asked to develop original and tasty beef-focused recipes in one of the following categories: Belt-tightening Beef Recipe (healthy, affordable recipe using a maximum of nine ingredients); Semi-Homemade (combining a maximum of six ingredients including fresh beef and prepackaged food products); Real Worldly, Real Simple Beef & Potatoes (maximum 10 ingredients); or Craveable Beef and Fresh California Avocado Recipe (no more than eight ingredients, including fresh beef and avocado). Deadline April 15

Festivals/Events

Love oysters? Always wanted to host an oyster roast but didn’t want to deal with all of the hassle? Let Our Local Catch cater your oyster roast. They supply oyster knives, tables, towels, sauces, crackers, shell recycling, cleanup and on-site steaming. Call Bryan for pricing and availability (843) 992-4989, www.ourlocalcatch.com


Carolina Outdoor Cooking BBQ Class is 8 a.m.-4 p.m. Saturday at the Exhibition Kitchen at the State Farmers Market. Award-winning pitmasters will teach you the techniques and art of preparing and cooking Carolina pulled pork, Texas beef brisket, Memphis pork ribs and smoked chicken. $250 per person includes lunch and all day BBQ samplings. Contact Garland Hughes, (803) 360-4700 or see more information/download registration form at carolinaoutdoorcooking.com


Get ready to sprout! Join Sustainable Carolina’s seed starting workshop 5:30 p.m. Feb. 18 in the Greenhouse at Green Quad. Learn how to propagate seeds in a greenhouse and transplant them to your garden. 1216 Wheat Street, (803) 777-1944


Mark your calendar! Carolina Farm Stewards Spring Farm Tours to include the Midlands this year! CFSA tours in the Piedmont of North Carolina (40 farms, April 27 and 28) and Upstate South Carolina (24 farms, June 1 and 2) have been going on for years. April 6 and 7 will be the first year that the tour comes to the Midlands, when local farms will open up for tours and tastings. Whole Foods is a major sponsor of these events.


Want to know if your freshly caught fish is safe to eat? DHEC’s “Fish Smart, Eat Smart” campaign provides you with a statewide map with the latest advisories, information and other materials to help anglers determine whether to keep or release the fish that they catch in South Carolina waters. www.scdhec.gov/fish

Classes

Columbia’s Cooking! Ask about cooking and nutrition classes for home schoolers,. Information, registration, Katherine Shavo (803) 576-5636, shavo@mailbox.sc.edu or colacook@mailbox.sc.edu, cpcp.sph.sc.edu/cooking /classes.

Shirley’s Cooking School at The Farmer’s Shed. Learn to cook with greens 11 a.m., March 2, $5 per person, proceeds to Samaritan Well. The Farmer’s Shed, 2513 Augusta Hwy., Lexington, call (803) 996-9122 to register.


Charleston Cooks! at Cross Hill. Register for classes online at charlestoncooks.com.


Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. Feb. 19, crepes Suzette; Feb. 22, Australian wines; Feb. 26, March 1, duck. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com


Let’s Cook Culinary Studio events: Feb. 19, Wild Women; Feb. 20, winter soups. Detailed listings at letscookculinary.com. Let’s Cook is at 1305 Assembly St. (803) 348-5874


McCutchen House on the USC Horseshoe. See complete schedule and sign up for classes at http://webapps .csg.sc.edu/ McCutchen.

Market News

Soda City Market, 9 a.m.-1 p.m. every Saturday at the 1500 block of Main Street.new winter hours


701 Farmers Market, 10 a.m.-2 p.m. every Saturday at 701 Whaley St.

Recycle that cooking oil. Take used cooking oil to the city of Columbia’s new Southern Fried Fuel recycling program, open throughout the year, 9:30 a.m.-3:30 p.m. on Mondays, Tuesdays, Thursdays or Fridays at the Public Works Facility, 2910 Colonial Drive. Cooking oil should be free of water, soap suds and food scraps and should be transported in a clean, nonbreakable, leak-proof container with a tight lid.

Have an upcoming food event? Email details to food@thestate.com. Deadline is 5 p.m. Friday.

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