Center for Advanced Technical Studies Learn how to make ravioli and non-traditional holiday sides (homemade pasta, turkey and cranberry ravioli, pumpkin ravioli and baked broccoli) with Chef Jeff Urso, noon-4 p.m. Saturday, Nov. 16. $40 per person, register by calling (803) 476-8601. 916 Mount Vernon Church Road, Chapin.
Canning workshop. Learn the basics of pressure and water bath canning 10 a.m.-2 p.m. Nov. 18 at Phillips Market Center in the State Farmers Market, 3501 Charleston Highway, West Columbia. $30 per person includes canning materials; bring your own lunch. Call Nancy Harrison (803) 874-2354, ext. 113, or email email@example.com. Registration deadline Thursday, Nov. 14.
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Columbia’s Cooking! 2nd Friday cooking classes for kids age 9+. Upcoming classes: Dec. 13, holiday treats; classes 5:30-7:30 p.m., $25 per child. For upcoming classes and information, see htp://cpcp.sph.sc.edu/cooking. Register by calling (803) 576-5636 or email firstname.lastname@example.org. 915 Greene Street 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. EdVenture is at 211 Gervais Street, (803) 779-3100, edventure.org
Charleston Cooks! at Cross Hill. Thursday, Nov. 14, cooking with Patricia Moore-Pastides; Friday, Nov. 15, Thanksgiving wines; Saturday, Nov. 16, Thanksgiving desserts; Nov. 19, sensational sides; Nov. 20, roasting & braising workshop; Nov. 22, couples romantic evening; Nov. 23 and 25, Southern Thanksgiving; Nov. 26, last-minute Thanksgiving. 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, Nov. 15, boneless pork chop with Roquefort cheese sauce; Nov. 19 and 23, beef Wellington with foie gras and truffles; Nov. 22, Beaujolais Nouveau and coq au vin; Nov. 25 and 26, winter squash with foie gras. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com
Let’s Cook Culinary Studio events: Thursday, Nov. 14, baking with Shanel from Carolina Girl Confections; Friday, Nov. 15, couples dinner party; Nov. 19, Wild Women; Nov. 20, breakfast for supper; Nov. 26, pies (apple, pumpkin and no-bake lemon cream cheese). 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: Dec. 7, make your own gingerbread house. See complete schedule and sign up for classes at http://webapps .csg.sc.edu/ McCutchen
Would you like some fries with that wine? The third annual wine tasting to benefit Ronald McDonald House Charities of Columbia is 6-8:30 p.m. Thursday, Nov. 14, at the Greater Lexington Chamber of Commerce Visitors Center, 311 W Main Street, Lexington. This year’s event pairs wine with your favorite fast foods. Tickets are $20 per person, $30 per couple, available at the door or in advance at rmhcofcolumbia.org
Meet Christy Jordan, author of “Southern Plate” and “Come Home to Supper,” 6 p.m. Thursday, Nov. 14 at Books-A-Million at 164 Forum Drive. “Come Home to Supper” is Jordan’s latest cookbook featuring more than 200 recipes that are budget-conscious, kid-friendly, quick to make and multi-purpose (ideas for meal plans and what to do with leftovers). More about Christy Jordan at SouthernPlate.com
Fried turkeys for Thanksgiving! Mac’s on Main, 1708 Main Street, is offering fried turkeys and fried turkey dinners for sale for the holidays. Prices start at $59.95 for just the bird to $130 for complete dinners (to feed 16-20 people). Call to place orders (803) 929-0037
Thanksgiving to go from The Oak Table. Enjoy fine dining at home with gourmet take-out Thanksgiving meals from The Oak Table. Place your order by Nov. 20 for pick-up Nov. 27, prices start at $125 for complete meal (roasted or fried black heritage turkey, pan gravy, chorizo and cornbread stuffing, brown butter mashed potatoes, herb roasted root vegetables, Port cranberry sauce, rolls, and Drunken pumpkin tart with cinnamon cream and white chocolate for dessert). Call (803) 563-5066. Or dine in Thanksgiving Day with a four course menu for $52 per person. The Oak Table, 1221 Main Street.
National ‘Slawsa’ Day? Julie Busha, owner of the Slawsa relish brand, will be appearing on the Friday, Nov. 15, episode of “Shark Tank” 9 p.m. on ABC. Busha is hoping that fans of the show (and of her product) will tweet during the show’s airing (#sharktank and #slawsa). The slaw-salsa condiment is available at Publix, Food Lion, Piggly Wiggly and select WalMart groceries. Learn more at slawsa.com
28th Annual Sustainable Agriculture Conference is this weekend, Nov. 15-17, in Durham, N.C. Learn about sustainable farming through hands-on workshops covering subjects such as permaculture, bees, livestock, soils and more; Farm-to-Table food policy workshops; farm tours; and special presentations (keynote speaker is Paul Holmbeck, Director of Organic Denmark, and Sandor Katz will hold a class on fermentation). Details, registration at carolinafarmstewards.org or call (919) 542-2402
Bubbie’s Back! Bubbie’s Brisket & Bakery at Beth Shalom Synagogue, the Jewish food extravaganza, is Sunday, Nov. 17. Feast on such favorites as brisket, mandel bread (Terri Hodges’ recipe won a first-place ribbon at the S.C. State Fair this year), challah, corned beef, Kosher dill pickles, matzah ball soup and more. Beth Shalom Synagogue, 5827 N. Trenholm Road. Information: (803) 782-2500
“Pickles, Pigs & Whiskey” cookbook release party at Rosso 7 p.m. Nov. 20 featuring author Chef John Currence of Oxford, Mississippi’s City Grocery. Chef Currence will join Chef Kristian Niemi, Chef Travis Rayle (Rosso) and Chef Gordon Langston (Bourbon Columbia) to create a dinner menu from Currence’s new book. Tickets $65 (dinner) and $85 (dinner and cookbook), available at eventbrite.com or call Rosso (803) 787-3949
It’s time for some new wine! Join the annual Beaujolais Nouveau party Nov. 21 at Gervais & Vine, 620-A Gervais Street
Lower Richland Local Legends BBQ Cook-Off in Hopkins is scheduled for noon, Dec. 7. The South East Rural Community Outreach (SERCO) pits residents LaShaun Brawley, Mac Daniels, Rufus Mosley, Michael Robinson and Sherman Sumter in a cook-off to see who really does the best ’cue. Winner will be decided by popular vote, tasting samples will be free.
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.