Cooks Calendar

December 17, 2013 

Truffles by Evolution Through Chocolate make a great holiday gift.

PROVIDED PHOTO

Festivals/Events

Sweet dreams...Evolution Through Chocolate boxes of handmade truffles make for a great holiday surprise. Pick yours up at Rosewood Market on Thursday, the Lexington Holiday Market at the American Legion Hall on Friday, Soda City Market on Saturday and noon to 6 p.m. at Nest on Main Street Monday and Tuesday. You can also place orders for Holiday Sampler boxes at If It’s Paper, Nest, 302 Artisan’s, Shear Indulgene, Divine Massage, Ally & Eloise, Rosewood Market, Frame of Mind, Wine Down, Tapp’s Art Center and Vino Garage. Prices range from $5 - $40.


Tofu turkeys and homemade pies are available at Rosewood Market for your healthy holiday feasting. Place your order in the Deli before 6 p.m. Dec. 22. Call (803) 256-6410 or come by 2803 Rosewood Drive. ALSO: Thursday, Dec. 19, 4-7 p.m. is the Sidewalk Farmers Market in the front parking lot.


Perfect gift for your grill buddy... Get fired up in February! Reserve your spot now to learn the proper techniques and the art of preparing Carolina pulled pork, Texas beef brisket, Memphis pork ribs and BBQ sauces and rubs from championship pit masters during the Carolina Outdoor Cooking BBQ Class at the State Farmers Market. This all-day class (8 a.m.-4:30 p.m.) on Feb. 15 includes lunch and all day BBQ samplings, $275 per person. Download registration form at CarolinaOutdoorCooking.com or contact Garland Hudgins, (803) 360-4700 or garland@carolinaoutdoorcooking.com for information.


Fleur de Lys New Year’s Eve Black Tie Gala. A four-course feast on Dec. 31 featuring (1) dove fontina ravioli with duck foie gras, cream sauce and Joyesse Mumm champagne reduction; (2) Maine lobster bisque with Martell cognac; (3) tournedos of beef flambe with Perigord black truffle sauce and mousseline of vegetable au gratin and (4) Arlequin of chocolate with Grand Marnier. $333 per couple includes one bottle of Mumm Cordon Rouge champagne and one bottle of red or white Yvon Mau; $167 per single includes one bottle of champagne. Call for reservations, (803) 765-9999, 3001 Millwood Avenue.


Small Plate Crawl in Greenville March 24-26 . Sample the best of Greenville’s culinary scene with special small plate menu items ($3 - $8 each) from participating restaurants. As a bonus, purchase a small plate at five or more restaurants and enter to win fantastic prizes in the Passport contest. Check out GreenvilleSmallPlateCrawl.com for more information, downloadable map and Passport.


You’ve heard of farm shares ... now there’s Seafood Shares from Our Local Catch. While supplies last, purchase full shares (4 people/3 meals per week includes 4 pounds total of triggerfish, rainbow trout, catfish and chorizo, 1 dozen Dave’s clams and 1 smoked trout fillet) for $69 or half shares (2 people/3 meals with 2 pounds total triggerfish, rainbow trout, catfish and chorizo plus your choice of either 1 dozen Dave’s clams or 1 smoked trout fillet) for $34. Our Local Catch is at Rosewood Market, 2803 Rosewood Drive, 1-7 p.m. Thursdays and at ourlocalcatch.com


Recycle that cooking oil. You have choices: Richland County will take used fat, oil and grease at the Richland County C&D Landfill at 1070 Caughman Road North and at the county’s Lower Richland Drop-Off Site at 10531 Garners Ferry Road in Eastover. More information, call (803) 929-6000. Or take used cooking oil to the city of Columbia’s 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, non-breakable, leak-proof container with a tight lid.

Cooking classes

Columbia’s Cooking! 2nd Friday cooking classes for kids age 9+. For upcoming classes and information, see http://cpcp.sph.sc.edu/cooking. Register by calling (803) 576-5636 or email colacook@mailbox.sc.edu. 915 Greene St., Suite 101


Tiny TasteBuds cooking classes for children ages 3-5 years at EdVenture are 11 a.m.-noon the first and third Friday of each month now through May 2014. $10 per person, preregistration required. Special group classes available upon request through Dec. 27. EdVenture is at 211 Gervais St., (803) 779-3100, edventure.org


Charleston Cooks! at Cross Hill. Thursday, Dec. 19, Feast of the Seven Fishes; Friday, Dec. 20, couples holiday; Saturday, Dec. 21, holiday brunch; Dec. 23, Southern Christmas; Dec. 26, winter in Paris; Dec. 27 and 28, Southern New Year’s; Dec. 30, New Year’s lucky foods; Dec. 31 (6p.m. and 9p.m.), Party at the Moulin Rouge; Jan. 3, Key West Holiday. 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. Dec. 23, sea scallops Normandy style; Dec. 27, French champagnes; Dec. 31, New Year’s Eve black tie event (see listing under Events); Jan. 3 and 4, Edisto crab cakes with remoulade. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com


Let’s Cook Culinary Studio events: Wednesday, Dec. 18, chef, author and educator Roxanne Koteles-Smith presents organic, gluten-free and raw recipes for the holidays; Dec. 23, lasagna; Jan. 23, Chef Carlo Zarri; Jan. 24, Truffles and Hazelnut Tour Dinner. Detailed listings at letscookculinary.com. Let’s Cook is at 1305 Assembly St. (803) 348-5874

Market News

HOLIDAY SCHEDULE: Rosewood Market Farmers Market, 4-7 p.m. first and third Thursdays, 2803 Rosewood Drive, (803) 256-6410 www.rosewoodmarket .com


Vista Marketplace Online Farmers Market Orders delivered to downtown offices/locations. http://vista.locallygrown .net or email vista marketplace1@gmail.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, 9 a.m.-1 p.m. every Saturday at the 1500 block of Main Street www.sodacitysc.com

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

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