Smokin’ at the Farmers Market Commissioners Cup BBQ Cook Off and Festival returns March 21 and 22 to the State Farmers Market, 3483 Charleston Hwy. Come out 6:30-9:30 p.m. Friday, March 21, for the Anything Butt (no pork) competition or swing by for the main event 11 a.m.-3 p.m. Saturday, March 22, for pork ribs and Boston butts (tastings both days while supplies last). Sanctioned by the Southern BBQ Network, prizes will be awarded in the following catagories: Grand Champion SC State Champion, Reserve Champion, Pork Butts (1st, 2nd, 3rd), Pork Ribs (1st, 2nd, 3rd), Anything Butt, and new in 2014, Peoples Choice. There will be activities for children and live music. Ticket packages available at ticket booth. More information, contact Jackie Moore at firstname.lastname@example.org. Team entry forms and vendor/food truck information at agriculture.sc.gov. Deadline to enter is March 7.Columbia Warrior Cook-Off
is a new barbeque competition sanctioned and judged by the SC Barbeque Association set to take place May 24 at the State Fairgrounds. Prizes will be awarded to the top five barbeque cooking teams. The competition is open to the first 75 teams to properly complete the entry process by May 9 and be accepted. Cock Pit Barbeque, organizer of this event, seeks donations and sponsorships; proceeds from this event will go to the Wounded Warrior Project. More information at www.cockpitbarbeque.com or www.facebook.com/CockPitBarbeque or call Brooks Herring at (803) 269-4167. Downloadable entry and sponsorship forms linked to this article at thestate.comCheck out The Munchies: People’s Choice Food Awards
honoring 20 categories of America’s favorite food experiences: from best food truck to best food city and chef. The public is invited to vote online for their favorites now through March 31 at Tablespoon.com/themunchies. “Bizarre Foods” host Andrew Zimmern and a panel of more than 40 celebrity food chefs developed the list of nominees (Charleston chef Sean Brock is nominated for Best Chef). Winners will be announced in early April.
Flying Saucer to host Conquest Beer Dinner in collaboration with The Mamas & The Tapas 7-9 p.m. Thursday, Feb. 27 at 931 Senate St. This four-course meal will highlight seven Conquest brews. $40 per person ($35 for UFO members), available at Flying Saucer or call (803) 933-9997Bodegas Mayor 1619 Wine Dinner, 6-9 p.m. March 3 at 116 State .
Juan Gutierrez, one of the owners of Bodegas Mayor vineyards, makers of wine since the 1600s, will be present to talk about his family, the history and the wine. Dinner pairs four Mayor wines with a Spanish-inspired menu. Tickets, $100 per person, available at eventbrite.com. 116 State Espresso and Wine Bar is at 116 State Street in West Columbia.Wine Dinner at Terra with Arcadian Winery, 6:30 p.m. March 4.
Joe Davis, grape grower and owner of California’s Arcadian Winery, and Chef Mike Davis, owner of Terra, pair up to bring you a four-course-plus-dessert menu of seasonal dishes with a nod to New Orleans and Mardi Gras. Tickets $125 per person, call Terra for reservations (803) 791-3443. Terra is at 100 State Street, West Columbia.FARMERS: Want to reach a wider group of buyers?
The Carolina Farm Stewardship Association is hosting a Retail Ready Workshop Friday, Feb. 28 in Charleston. Workshop topics will include Selling to Grocery Stores, Restaurants and Distributors; Post-Harvest Handling-Quality Assurance Food Safety, GAPS and Certifications; Pricing and Packaging; Marketing Strategies and a Buyer Panel (featuring 2 chefs, 2 retailers and 2 distributors). Sign up by emailing R. David Lamie at DLamie@Clemson.edu
Local chefs will compete for a People’s Choice award for the best savory hors d’oeuvres and sweet treat 6-9 p.m. March 6. Come out and vote for your favorite bite. Chef-competitors include Vinnie Livoti (BlueCross BlueShield), Dave Grillo (Cantina 76), Ryan Whittaker (116 State), Drip Coffee, Robert Stegall-Smith (Performance Food Group), Whittaker Williams (Chili Gourmet), Larry Platt (Let’s Cook Culinary Studio), Betheny Pelletier and Bob Burgess (Merchant Foodservice), Lawrence Wright (Southern FoodService) and Charlie Young (Young’s Hearing Aid Service). This is a fundraiser for Palmetto Place. Tickets $35 per person or $60 per couple at palmettoplaceshelter.orgHitlon Head Island Wine & Food Festival
is March 10-15. Get your tickets now for wine and beer dinners at Hilton Head’s finest restaurants, wine knowledge sessions and a chance to see celebrity guests (Eric Asimov
, chief wine critic of the New York Times andChristy Jordan
, author of Come Home for Supper). Information and tickets available at hiltonheadwineandfood.comHarvest Dinner at City Roots March 10.
Get your tickets now, $60 per person includes opening cocktail, wine pairings and four courses. 6:30-9:30 p.m., tickets available at eventbrite. City Roots is at 1005 Airport Boulevard.Farm to Trunk winetasting to benefit Big Brothers Big Sisters.
Head over to City Roots Farm 6-9 p.m. March 20 for an evening of live music, appetizers and a tasting of over 25 wines from AdVintage. $20 per person, tickets available at eventbrite.comSmall 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 outGreenvilleSmallPlateCrawl.com
for more information, downloadable map and Passport.It’s All About Herbs Festival,
9 a.m.-4 p.m. April 5 at Lexington County Museum. Free event featuring plant sale, bake sale, seminars, demonstrations and a silent auction and raffle. Proceeds to help fund a scholarship for a qualified student in Lexington County pursuing an education in Horticulture; maintain the Colonial Garden at the museum and provide professional herbalists to educate the community on the use of herbs for cooking, growing, crafting and medical usage. Information at www.facebook.com/theherbbunchSAVE THE DATE(S): Midlands SC Farm Tour
is scheduled for 1-5 p.m. April 5 and 6. Featuring 10 local sustainable farms in Richland, Lexington and Kershaw counties, come out and bring the family to see baby farm animals, learn gardening and growing techniques, enjoy a farm-fresh picnic or snack and see where your food comes from. Tickets $25 per vehicle, good for both days, available online now athttp://www.carolinafarmstewards.com/mft
or at Whole Foods Market and City Roots in Columbia closer to the event date. Want to volunteer? Contact Vanessa Driscoll at (919) 542-2402. TheUpstate SC Farm Tour
with farms in Greenville, Spartanburg, Oconee, Anderson, Pickens, Laurens and Greenwood counties is June 7-8.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 atourlocalcatch.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 tothe 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.
Cooking with Chef Marion focuses on light and quick weeknight meals 10 a.m.-1 p.m. March 8. Register by March 7, $25 includes all supplies. Call (803) 781-2031. Ballentine Park is at 1009 Bickley Road, Ballentine.Saturdays @ The Center
features hands-on cooking with Chef Jeff Urso in the state-of-the-art kitchen at The Center for Advanced Technical Studies in Chapin. Learn the history of and how to make shrimp and grits (creamy cheese grits and 2-3 different sauces) in your choice of class time (10 a.m.-2 p.m. or 3-7 p.m.) March 15. $40 per person, register by calling (803) 476-8601. The Center is located at 916 Mount Vernon Church Road, Chapin.Beer 101 at the Lourie Center
is a 4-part class where you can learn everything there is to know about beer: it’s history, brewing, beer pairing and appreciation. Beer and snacks are provided. Class begins 6-8 p.m. March 6 and continues each Thursday through March 27 and is led by Marshall White, expert beer enthusiast from Baan Sawan Thai Bistro and Morganelli’s Party Shop. Open to members and the public ages 50 and up, $40 per person for series ($12 per class), pre-registratoin required. Call (803) 779-1971 or register online at www.louriecentersc.com/activities/regular-classes. The Lourie Center is at 1650 Park Circle.
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 101Tiny 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.
Thursday, Feb. 27, Go Green!; Feb. 28, That’s Amore (Italian); March 1 (10 a.m.), kids’ brunch class; March 3, Mardi Gras; March 5, one chicken five ways; March 7, couples spring entertaining; March 8, Southern comfort. For information or to register, call (803) 509-8111 orwww.charlestoncooks.com
Chef Francois Fisera hosts cooking classes atFleur de Lys Home Culinary Institute.
Friday, Feb. 28, Jamaican lobster; March 4 and 7, fillet of beef flambe Bordelaise style; March 11 and 14, halibut; March 18, mussels and salmon in champagne sauce; March 21, white pinot tasting with trout; April 3 and 4, Kobe beef; April 8, 11 and 12, sea bass; April 15 and 18, Maine lobster thermidor. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 orfleurdelyscolumbiasc.com Let’s Cook Culinary Studio
events: Wednesday, Feb. 26, breakfast for supper; Feb. 28, couples Swiss raclette; March 4, Mardi Gras; March 7, tapas; March 14, couples French bistro; Marhc 17, St. Pat’s Irish class; March 18, Wild Women; March 20, Asian snacks; March 21, Swiss raclette; March 26, vegetarian with Chef Larry Platt. Detailed listings atletscookculinary.com
. Let’s Cook is at 1305 Assembly St. (803) 348-5874
McCutchen House at USC.Chef d’Jour Classes:
March 8, jams and jellies; March 29, brunch made easy; April 19, pasta and sauces; May 3, cooking with alcohol.Wine classes:
March 4, In-Depth Grape Series: Riesling; April 1, dinner with Conquest Brewery; April 22, In-Depth Grape Series: Pinot Grigio. Details and registration athttp://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 .comVista Marketplace Online Farmers Marke
t Orders delivered to downtown offices/locations.http://vista.locallygrown .net
or email vista firstname.lastname@example.orgVista Marketplace at Whaley
, 9 a.m.-1 p.m. every Saturday at 711 Whaley St. Facebook page: Vista Marketplace at Whaley
Soda City Marke
t, 9 a.m.-1 p.m. every Saturday at the 1500 block of Main Street www.sodacitysc.com