Cooks Calendar

February 20, 2013 





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 cupcookoff or email Jackie Moore at

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 Bill Robinson (803) 840-3367 or for information or application.

30th National Beef Cook-Off seeks healthy recipes from home cooks. Submit your best beef recipes online at for a chance to win $25,000 and a trip to the Metropolitan Cooking & Entertaining Show in Washington, D.C. Deadline April 15


The Palladium Society’s 15th Annual Chili Cook-Off is 5-9 p.m. Saturday at the Ellison Building at the State Fairgrounds. Tickets $15 for Palladium Society members, $20 for Historic Columbia Foundation members and $25 for general public and include all you can eat chili, drinks, wine and beer. Proceeds benefit Historic Columbia Foundation. Tickets at

Terra’s ‘Open that Bottle’ night is Saturday. Dust off that bottle of wine you’ve been keeping and enjoy it over dinner at Terra, the restaurant is waiving it’s corkage fee. 100 State Street, (803) 791-3443,

The South Carolina Cornbread Festival is 10 a.m.-10 p.m. March 2 at Main and Newman streets (near Earlewood Park). Enjoy a day of food and fun and lots of cornbread. Enter the cook-off (amateurs and pros) or cornbread eating contests. Meet celebrity chef Melba Wilson. Information at

Amazon Wine delivery now available in S.C. through Customers in South Carolina can now shop from a selection of over 140 wines from more than 25 wineries and ship up to six bottles of their favorite wine for only $9.99.


BBQ Shop Talk will be holding a series of grilling classes at the SC State Farmers Market. Sunday classes, noon-5 p.m., $99 per class include samplings, recipes and take-home food. April 7, ribs; May 5, ladies grilling; June 9, guys grilling; July 14, start your own competition cook team. Call Mark Busbee, (803) 513-6087 or Tim Handy, (843) 214-3736

Columbia’s Cooking! Ask about cooking and nutrition classes for home schoolers,. Information, registration, Katherine Shavo (803) 576-5636, or, /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. Saturday, 10 a.m., fish and game; Saturday, 6 p.m., fireside recipes; Feb. 27, one-pot meals; Feb. 28, Lowcountry classics; March 1, bourbon and bbq; March 2, knife skills; March 4, Lee Bros. Register for classes online at

Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. Friday, Australian wines; Feb. 26, March 1, duck; March 5, basic sauces; March 8, 30-minute meal. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or

Let’s Cook Culinary Studio events: Tonight, winter soups; Friday, Italian supper. Detailed listings at 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 McCutchen.

Market News

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

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

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

The State is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service