Go for the bog! The annual sale of Rose Wilkin’s World Famous Chicken Bog at St. Alban’s Episcopal Church will be 5:30-8 p.m. Friday, Jan. 24. Adults $7, children 12 and under $3, take out available. More information, call the church office at (803) 359-2444, 10 a.m.-2 p.m. Tuesday through Thursday. St. Alban’s is at 403 Park Road in Lexington.
Wine and dine with former Indy car driver Randy Lewis Friday, Jan. 24 at Soby’s in Greenville. Lewis gave up the track to become a Napa Valley winemaker and his Lewis Cellars wine will be highlighted during a five-course meal prepared by Chefs Shaun Garcia and Rodney Freidank of Soby’s. Reservations, $125 per person, can be made by calling (864) 232-7007. A portion of the proceeds will go to the American Red Cross of the Western Carolinas. Soby’s is at 207 South Main, Greenville, www.sobys.com
Truffles and Hazelnut Dinner with Chef Carlo Zarri is Friday, Jan. 24, at Capital City Club. This is the second year Chef Zarri has come through Columbia on his annual truffle tour of North America (it’s harvest season in Italy and France for black truffles). Call Chef John Militello at Let’s Cook Culinary Studio for details and reservations, (803) 348-5874
Two great tastes ... Oyster and Pig Roast at City Roots starts at 11 a.m.-4 p.m. Saturday, Jan. 25. Join chefs from LowCo Barbecue & Catering, Rosso Trattoria and Bourbon Columbia with pigs supplied from Heritage Farms Cheshire Pork. Tickets $40 per person, must be purchased in advance at http://www.farmtotableevent.com, covers pork, oysters and sides. Bring shuckers, gloves and your appetite and enjoy a day of great food and music by Asheville’s Bluegrass Band Mountain Feist and the Mustache Brothers. Cash bar. City Roots is at 1005 Airport Boulevard
Yummm, beer! ... Conquest Brewery celebrates its first anniversary Saturday, Jan. 25. Conquest will be releasing a limited supply of The Finisher, a 17.5% Imperial Stout sold in 22-ounce bottles while supplies last, as well as the small batch of 11.5% Brutus that will be served in the tasting room beginning at 11 a.m. Food trucks, including Pawley’s Front Porch, WurstWagon, NY Hot Dogs, 2Fat2Fly, Bone-In BBQ and the BBQ Bus, will be on site. Conquest Brewery is at 947 S. Stadium Road, Bay 1. (803) 206-4088 conquestbrewing.com
Learn to toss pizza with Chef Jeff Urso 10 a.m.-2 p.m Feb. 1 at The Center for Advanced Technical Studies in Chapin. Make the dough, sauce and pesto and learn the secrets for making fresh homemade pizza. $40 per person, register by calling (803) 476-8601, 916 Mount Vernon Church Road, Chapin.
Sweets for your sweet ... Kids can learn how to make, bake and take cookies for Valentine’s Day at the Irmo-Chapin Recreation Commission, 1:30-3 p.m. Feb. 9. For ages 4 to 8 with one parent, $20 for Irmo and Chapin residents and $21 for all others. Class includes all materials and supplies. Register in advance by calling Seven Oaks Park, 200 Leisure Lane, (803) 772-3336
Bacon and Bourbon celebration 6:30-11:30 p.m. Feb. 8 at Memminger Auditorium, 56 Beaufain Street, Charleston. Sample the bacon and bourbon inspired creations from 13 of Charleston’s restaurants paired with tastings from 18 local and national distilleries in one fantastic evening. Live music, entertainment, cigar cabana and more will entice you. Participating distilleries include: Bulleit Bourbon, Clyde May’s Alabama Style Whiskey, Crown Royal, Dark Corner Distillery, Firefly Distillery, George Dickle Tennessee Whisky, High Wire Distillery, High West Distillery, Masterson’s 10-year-old Straight Rye Whiskey, Nelson’s Greenbrier Distillery, Old Forester BOurbon, 1792 Ridgemont Reserve, Franklin & Co., Six & Twenty Distillery, Striped Pig Distillery, Virgil Kaine and Voodoo Tiki Bar & Lounge. Advance tickets only, $60 per person, can be purchased at baconandbourbonsc.com. Limited VIP tickets, $95, include rare bourbons from Hudson Whiskey, Old Rip Van Winkle Distillery and Woodford Reserve paired with charcuterie from Granary and Barsa Tapas & Lounge.
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 (4 people/3 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 (2 people/3 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, non-breakable, 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. $10 per person, preregistration required. EdVenture is at 211 Gervais St., (803) 779-3100, edventure.org
Charleston Cooks! at Cross Hill. Wednesday, Jan. 22 (noon) Lunch Express: Winter spices; Friday, Jan. 24, couples Italian; Saturday, Jan. 25, knife skills; Jan. 27, everyday sauces; Jan. 28, chicken; Jan. 31, Chinese New Year. 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, Jan. 24, red and white Burgundy wines with Croque-Monsieur; Jan. 28 and 31, seafood crepes. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com
Let’s Cook Culinary Studio events: Thursday, Jan. 23, cooking with Chef Carlo Zarri (roasted tomato soup, gnocchi and tiramisu); Friday, Jan. 24, Truffles and Hazelnut Tour Dinner at the Capital City Club; Saturday, Jan. 25, couples paella; Jan. 28, Wild Women; Jan. 31, Chinese New Year. Detailed listings at letscookculinary.com. Let’s Cook is at 1305 Assembly St. (803) 348-5874
McCutchen House at USC. Chef d’Jour Classes: Feb. 8, Knife Skills 101; March 8, jams and jellies; March 29, brunch made easy; April 19, pasta and sauces; May 3, cooking with alcohol. Wine classes: Feb. 4, In-Depth Grape Series: Pinot Noir; Feb. 18, 10 for $20; March 4, In-Depth Grape Series: Riesling; April 1, dinner with Conquest Brewery; April 22, In-Depth Grape Series: Pinot Grigio. Details and registration at http://www.hrsm.sc.edu/mccutchen-house or call (803) 777-4450
Rosewood Market Farmers Market, 4-7 p.m. second and fourth 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.