TONIGHT: “Pickles, Pigs & Whiskey” cookbook release party at Rosso 7 p.m. 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
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
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It’s time for some new wine! Join the annual Beaujolais Nouveau party begins at 5 p.m. Thursday, Nov. 21 at Gervais & Vine, 620-A Gervais Street
Did someone say PIE? Nov. 26 is Annual Pie Day Sale at McCutchen House at USC. The ready-to-serve signature Chocolate Walnut Pie is available for $10 per pie; the Tomato Pie is available as baker’s dozen kits (includes ingredients and instructions) for $15 per kit. Reserve your pie at McCutchenHouse.sc.edu. Pie pick-up is 11:30 a.m.-1:30 p.m. Nov. 26 (early pick-up available 11:30 a.m.-1:30 p.m. Nov. 22 inside McCutchen House).
Break open the bubbly at Gourmet Shop’s Holiday Bash 6-8 p.m. Nov. 29. Sip six different sparkling wines (including Vueve Clicquot and Moet Imperial Rose) and sample cheese, caviar, sushi and more. $35 per person, $60 per couple in advance. Call (803) 799-9463 or sign up online at thegourmetshop.net. The Gourmet Shop is at 724 Saluda Avenue in Five Points.
Smoked turkeys and ribs for Thanksgiving prepared by the students at The Center for Advanced Technical Studies Culinary Arts program. This event is a fundraiser for the school. Menu items include: heat-and-serve casserole dishes, St. Louis-style racks of ribs, side dishes, cornbread dressing, pies, banana pudding, and smoked turkeys. Place orders by Friday, Nov. 22, for pick-up before 4 p.m. on Tuesday, Nov. 26, at the school 916 Mount Vernon Church Road, Chapin. Call Ann Mims at (803) 476-8601 for orders and information.
Fried turkeys for Thanksgiving! Mac’s on Main, 1708 Main St., 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
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.
Center for Advanced Technical Studies Amazing holiday baking class with Chef Jamie McMillan, noon-4 p.m. Dec. 7. Participants will prepare several desserts, including holiday cookies and eclairs with homemade custard and chocolate fudge. $40 per person, register by calling (803) 476-8601. 916 Mount Vernon Church Road, Chapin.
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. Holiday Creations bake-and-take a variety of holiday sweets 5-7:30 p.m. Dec. 12 and 17; $25 per adult, pre-registration required. Special group classes available upon request Dec. 3-27. EdVenture is at 211 Gervais Street, (803) 779-3100, edventure.org
Charleston Cooks! at Cross Hill. Wednesday, Nov. 20, roasting & braising workshop; Friday, Nov. 22, couples romantic evening; Saturday and Monday, Nov. 23 and 25, Southern Thanksgiving; Nov. 26, last-minute Thanksgiving; Nov. 29, mad for maple; Nov. 30, holiday brunch. 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. 22, Beaujolais Nouveau and coq au vin; Saturday, Nov. 23, beef Wellington with foie gras and truffles; 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: Wednesday, 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
Learn to make Gingerbread houses
Charleston Cooks! at Cross Hill. Nov. 29, Dec. 14 and two classes Dec. 7 (9:30 a.m. and 2 p.m.). For information or to register, call (803) 509-8111 or www.charlestoncooks.com
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