Columbia’s First Dinner in White Pop-Up Picnic with food prepared by 116 Espresso and Wine Bar is scheduled for Sept. 29. Here’s the deal: buy the ticket ($100 per person, $40 of which will be donated to a local arts group) and choose an all-white wardrobe to wear and pack up your own plates, glasses and silverware. On the day of the event you will receive an email as to the dinner’s secret location. Show up and feast, family style. Wine will be provided. Tickets available at eventbrite.com
Wine tastings at Gourmet Shop Aug. 23, USA vs France, $25; Sept. 12, Bordeaux 2010 with Jean Pierre Chambas, $35. Call (803) 799-9463 or sign up online at thegourmet shop.net/tastings
Nose-to-Tail Dinner No. 5 Beer, Bourbon and ’Que Aug. 26, at City Roots with chefs Kristian Niemi of Rosso and Joseph Jacobson of The Oak Table and featuring Heritage Farms Cheshire Pork. Tickets $80, includes beer pairings, reception cocktail and four courses, available at eventbrite.com
The State Fair is now accepting entries in the Home & Craft category (includes baked goods, canning and special baking contests). Enter now through Sept. 1 with no entry fee; late registration Sept. 2-13 with $25 late fee. http://www.scstatefair.org
A Fine Affair: Colored with Care, part of the Ronald McDonald House Charities of Columbia’s annual fundraising event, will be held 7-10 p.m. Sept. 26 at the DoubleTree Columbia, 2100 Bush River Road. This event will feature live music, silent auction and samplings from the area’s finest chefs. Participating restaurants include The Oak Table, Travinia, Magnolias, Columbo’s, Taziki’s, Basil, The Melting Pot, MoMo’s Bistro, The Happy Cookers, Aberdeen Catery, Joi’s World and Pearlz. Tickets, $75 per person, $125 per couple at afineaffair.event brite.com; more at http://www.rmhofcolumbia.org
The Southern Living Taste of Charleston is Sept. 27-29. Events include Sweet & Southern on Shem Creek Sept. 27; Iron Chef Competition Sept. 28; and the main event at Boone Hall Plantation Sept. 29 featuring local cuisine from more than 50 of Charleston’s finest restaurants, live music, children’s area, beer garden and Southern Living magazine’s exhibition area. Tickets available at charlestonrestaurantassociation.com or follow the link on Facebook at Charleston Food Festivals and Events.
Inaugural Savannah Food & Wine Festival is Nov. 11-17. This first-time event will feature wine dinners at area restaurants, wine strolls and more throughout the week. Special guest is Rob Mondavi Jr., of Mondavi Family Estate in Napa, California. A Celebrity Chef Tour, benefiting the James Beard Foundation and featuring chefs Hugh Acheson, Chris Hastings and Steven Satterfield, will be Nov. 13 at The Mansion on Forsyth Park. See www.savannah foodandwinefest.com for information, tickets on sale now.
Music to Your Mouth a celebration of fine Southern food and wine and chefs is in its seventh year at Palmetto Bluff in Bluffton. This year’s festivities will be Nov. 19-24. Slated for appearances this year are Sean Brock, Julian P. VanWinkle III, John T. Edge, Kevin Gillespie, Mike Lata, Craig Deihl, Edward Lee, Rodney Scott and Anne Quatrano. Event tickets are available now. www.musictoyourmouth .com
Get creative with quinoa. Alter Eco is looking for creative and nutritious recipes highlighting their brand of quinoa. Use any of their varieties of quinoa (black, rainbow, red or pearl). Five semifinalists will be selected from submitted recipes with the grand prize winner receiving a trip for two to Napa, accommodations for two nights and entry to the Culinary Institute of America’s gala “Ingredients for Impact: A Fair Trade Forum” on Oct. 6. Contest entries will be accepted through Aug. 11. Information at www.alterecofoods.com/ recipe-contest
Win a barbecue with Spike Mendelsohn. Just pick up specially marked cans or bottles of Mike’s Hard Lemonade and enter the five- or six-digit code for your chance to win a barbecue with Spike (of Top Chef Seasons 4 and 8) and eleven of your favorite friends. Contest ends Aug. 20 mikescodes.com
Beyond the Basics at Charleston Cooks! A special series of Saturday afternoon classes during the month of August. Each week learn how to use a different kitchen tool such as Breville’s Fast Slow Cooker, the Bamix Immersion Blender and the Himalayan Salt Plate. Call (803) 509-8111 or visit http://www.CharlestonCooks.com
Learn from champion pit masters. Carolina Outdoor Cooking BBQ Class will cover the techniques and art of preparing Carolina pulled pork, Texas beef brisket, Memphis pork ribs and competition quality sauces and rubs, 8 a.m.-4 p.m. Saturday in the Exhibition Kitchen at the State Farmers Market. $275 per person includes lunch and all day barbecue samplings. Register online at www.carolinaoutdoor cooking.com or call Garland Hughes (803) 360-4700 or email garland@carolinaoutdoor cooking.com
BBQ Basics with Chef JT Handy is part of Saturdays @ The Center. Learn Southern barbecue techniques and side dishes during one of two sessions (10 a.m.-2 p.m. or 3-7 p.m.) Aug. 24 at The Center for Advanced Technical Studies, 916 Mount Vernon Church Road, Chapin. $50 per person, register by calling Michelle at (803) 476-8605
Columbia Cooks! see http://cpcp.sph.sc.edu/ cooking. Columbia’s Cooking! is on the USC campus in the Discover I Building, 915 Greene Street.
Charleston Cooks! at Cross Hill. Today, Chinese; Friday, couples Casablanca; Saturday, pasta; Aug. 20, easy weeknight meals; Aug. 21, tailgating with Jamie Scott Fitness; Aug. 23, pizza. For information or to register, call (803) 509-8111 or www.charlestoncooks.com
Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. Aug. 20, chicken liver casserole; Aug. 23, sparkling wine with cold turkey vegetable lasagna; Aug. 27, filet of pork. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com
Let’s Cook Culinary Studio events: Katherine Shavo hosts a series of Healthy Cooking classes through Sept. 4 on healthy cooking and nutrition (ask about single class pricing), register at www.kshavo nutrition.com/classes; Friday, couples Indian food; Aug. 22, Italian small plates; Aug. 23, couples pasta; Aug. 30, couples Moroccan. Detailed listings at letscookculinary.com. Let’s Cook is at 1305 Assembly St. (803) 348-5874
McCutchen House on the USC Horseshoe. Chef du Jour classes: Sept. 7, Easy Fall Menus; Sept. 28, Pickling 101; Oct. 26, holiday cookies; Nov. 9, tapas; Dec. 7, make your own gingerbread house. See complete schedule and sign up for classes at http://webapps .csg.sc.edu/ McCutchen
Forest Acres Farmers Market, 3-7 p.m. Wednesdays at Richland Mall, next to Wendy’s along Beltline Boulevard www.facebook.com/ forestacresfarmersmarket
Seeds of Hope at Lourie Center 9 a.m.-noon Wednesdays, 1650 Park Circle Drive, (803) 779-1971
Rosewood Market Farmers Market, 4-7 p.m. second and fourth Thursdays, 2803 Rosewood Drive, (803) 256-6410 www.rosewoodmarket .com
Northeast Farmers Market, 3-7 p.m. Mondays at Doko Meadows in Blythewood and 3-7 p.m. Thursdays at Town Center through November 7.
North Columbia Community Farmers Market, opens 11 a.m.-2 p.m. June 27, then every Thursday beginning at 5 p.m. Corner of North Main and Newman streets
Vista Marketplace Online Farmers Market Orders delivered to downtown offices/locations. http://vista.locallygrown .net or email vista email@example.com
Vista Marketplace at Whaley, 9 a.m.-1 p.m. every Saturday at 711 Whaley St. Facebook page: Vista Marketplace at Whaley
Soda City Market, 8 a.m.-noon. every Saturday at the 1500 block of Main Street www.sodacitysc.com
Irmo Farmers Market, 9 a.m.-noon first and third Saturdays through October. Carlisle Street (between Lexington and Columbia avenues) www.irmofarmersmarket .com
Healthy Carolina’s Farmers Market, 10 a.m.-2 p.m. Tuesdays through July 30 on Greene Street in front of the Russell House. www.sa.sc.edu/healthy carolina/farmersmarket
Sandhill Farmers Market, open 2-7 p.m. Tuesdays at 900 Clemson Road through Nov. 26. www.clemson.edu/public /rec/sandhill/programs /market.
Have an upcoming food event? Email details to firstname.lastname@example.org. Deadline is 5 p.m. Friday.