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.
Chocolatiers rejoice! Crescent Cacao is there for you! Harriet Rice has opened a spot at 3015-B Millwood to supply bakers, pastry chefs, chocolatiers and anyone else in the business of chocolate a selection of the finest wholesale chocolates on the market. Representing manufacturers such as Barry Cacao, Callebaut, Valrhona, Cargill, Peter’s and Scharffen-Berger, Rice has new inventory arriving weekly. Contact Rice at (803) 413-2405 for appointments any day of the week between 5 a.m. an 10 p.m.
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 barbecue 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 barbecue samplings, $275 per person. Download registration form at CarolinaOutdoorCooking.com or contact Garland Hudgins, (803) 360-4700 or firstname.lastname@example.org for information.
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 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 (four people/three meals per week includes 4 pounds total of triggerfish, rainbow trout, catfish and chorizo, a dozen Dave’s clams and one smoked trout fillet) for $69 or half shares (two people/three meals with 2 pounds total triggerfish, rainbow trout, catfish and chorizo plus your choice of either a dozen Dave’s clams or one 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, nonbreakable, leak-proof container with a tight lid.
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 email@example.com. 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. 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. Friday, 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: 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
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 firstname.lastname@example.org
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 email@example.com. Deadline is 5 p.m. Friday.