Chocolate “Bake Sale” at Crescent Cacao. Harriet Rice has invited local chefs and chocolatiers to offer some of their most delicious Valentine creations for your pleasure. Come and check it out noon-6 p.m. at Crescent Cacao, 3015-B Millwood Avenue, (803) 413-2405
Speaking of chocolate ... Cocoa Lab at The Ritz-Carlton in Charlotte will present cooking classes 9 a.m.-noon Feb. 8 (For the Love of Chocolate) and Feb. 22 (Chocolate and Champagne). The hands-on classes feature uniquely-chocolate pastry and desserts taught by one of the Ritz-Carlton pastry chefs. Tickets $75 per person and includes tastings of the day’s creations, complimentary parking, recipe collection and keepsake apron. Call for reservations (704) 547-2244. The Ritz-Carlton is at 201 East Trade Street, Charlotte.
Our Local Catch, specializing in supplying local and sustainable seafood, is now at Rosewood Market twice a week. Find them under the tent every Thursday and Friday 1-7 p.m. 2803 Rosewood Drive, online at ourlocalcatch.com
Have you got the best chili? The Palladium Society is looking for cooks for the 16th Annual Chili Cook-Off March 1 at the State Fairgrounds. The deadline to enter is Feb. 25. The $20 entry fee covers one chili entry plus two tickets (one for cook, one for guest, a $60 value) to the event. Visit historiccolumbia.org for the entry form. Don’t want to cook, just eat? Advance tickets are on sale: $15 for Palladium Society members, $25 for Historic Columbia members and $30 for general public. All tickets are $30 at the door. Purchase online at historiccolumbia.org, call (803) 252-7742, ext. 11 or email firstname.lastname@example.org. Ticket price includes all-you-can-eat chili, wine and beer. Proceeds benefit Historic Columbia.
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 email@example.com 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.
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.
Learn to toss pizza with Chef Jeff Urso 10 a.m.-2 p.m. Saturday, 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.
Cooking light and vegetarian meals with Chef Marion 10 a.m.-1 p.m. Feb. 8 at Ballentine Park. Cost of $25 includes all supplies. Register by Feb. 7 by calling (803) 781-2031. Ballentine Park is at 1009 Bickley Road.
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
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 firstname.lastname@example.org. 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. Friday, Jan. 31, Chinese New Year; Saturday, Feb. 1, Kids (ages 8-12) Valentine’s Day; Feb. 3, meat and poultry; Feb. 5, chocolate workshop; Feb. 7, Tres Chic French; Feb. 8, breakfast in bed; Feb. 13, couples Valentine’s dinner; Feb. 15 (noon), Healthy Valentine’s with Jamie Scott Fitness. 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. 31, seafood crepes; Feb. 4 and 7, NEW swordfish Grenobloise; Feb. 11, 14 and 15, crackling salmon with black truffles; Feb. 18 and 19, French Cooking goes to the Dogs; Feb. 21, Malbec tasting with quail; Feb. 25 and 28, Jamaican lobster. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com
Let’s Cook Culinary Studio events: Friday, Jan. 31, Chinese New Year; Feb. 4 and 11, wine and Swiss raclette (similar to hot pot or fondue); Feb. 6, Fondue and you (bring your pot!); Feb. 7, tapas; Feb. 13, Mediterranean diet; Feb. 14, Valentine’s dinner; Feb. 18, Wild Women; Feb. 20, hands-on pasta; Feb. 21, couples italian; Feb. 26, breakfast for supper; Feb. 28, couples Swiss raclette. 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 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, 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 firstname.lastname@example.org. Deadline is 5 p.m. Friday.