Women in Culinary Leadership Grants from the James Beard Foundation. JBF is offering women with at least two years of professional hospitality or culinary experience a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders. The application deadline is Dec. 16. More information at www.jamesbeard.org/education/women-culinary-leadership-program
Sharpen your knives! Take your dull blades to Mary and Martha’s 10 a.m.-2 p.m. Saturday, Dec. 13, the last chance before the holiday feasts begin. $2 per knife, $3 per scissors. Mary and Martha’s is at 4711 Forest Drive, (803) 787-6165, www.maryandmarthasc.com
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Farm to Trunk Wine Events 6-9 p.m. Dec. 17 at City Roots. Stock up on wines for the holidays, by the bottle or by the case. Tickets $20, available at www.eventbrite.com. City Roots is at 1005 Airport Blvd in Rosewood.
Plans for New Years? Consider joining the Jamil Beachcombers celebration starting at 6 p.m. Dec. 31 at the Jamil Shrine Center. Tickets $40 in advance, $50 at the door, includes dinner at 7 p.m., party favors, champagne and continental breakfast. Dance the night away with music by the Jamil Beachcomber’s DJ. Email ticket requests to Marie Kiesel at firstname.lastname@example.org.
Two Gals and a Fork Food Tours, led by Gloria Freeman and Janet Jordan, take you on a 21/2 hour walking tour of the Vista, visiting five of the area’s top restaurants. Upcoming tours include a partnership with Historic Columbia for two tours on Jan. 10. Choose between the 11 a.m. Brunch and Munch Tour and/or the 4 p.m. Sites and Bites Tour. Tickets $38 per person (groups of 4-9 pay $35, groups of 10 or more pay $30 per person) Information, www.twogalsfoodtours.com or (803) 260-7992 or (803) 360-0578. Ask about customized tours or Vista Crawls for you and your friends.
World Beer Festival returns Jan. 17 to the Columbia Metropolitan Convention Center. Last year, at least 10 new breweries opened in South Carolina. The World Beer Festival will highlight these along with national and international breweries and feature specialty cheese and beer pairings, beer education seminars ... and the return of the silent disco experience. General admission tickets are $40 (includes tasting glass and unlimited 2-ounce tastings); VIP admission is $75 (private hospitality area, private bathrooms, bonus selection of beers and 3-issue subscription to All About Beer Magazine). Tickets are available now online at www.worldbeerfestival.com and at Green’s and Morganelli’s locations.
Let us eat cake! The Columbia Museum of Art presents a lecture and demonstration by author and dessert designer Caitlin Freeman 6 p.m. Jan. 23. Freeman is the resident chef for Blue Bottle Coffee in San Francisco and wrote the book, Modern Art Desserts, based on her art-inspired desserts. Tickets (includes cake!): $15 general public, $12 for members, $5 for students. Columbia Museum of Art, 1515 Main Street, (803) 799-2810, www.columbiamuseum.org
Mark your calendars! Farm to Table Event Co. has released dates for 2015. Highlights include: Jan. 24, Pig and Oyster Throw Down; March 8, Bartender Challenge; April 18, Cream of the Crop local brew event; and April 28, Dinner on Main. Also, for the first time, Harvest Dinner Season Passes are available. More information at www.farmtotableevent.com and www.eventbrite.com
Bacon and Bourbon ... in Charleston! Enjoy bacon-inspired bites from 12 Charleston restaurants and sips of bourbon from 25 local and national distilleries 6:30-11 p.m. Feb. 7 at Memminger Auditorium, 56 Beaufain St. in Charleston. Tickets $70 per person (includes unlimited samples of bacon dishes and bourbon, live music, laser skeet shooting, bull riding championship and Cigar Cabana) or $90 VIP (includes all of above plus Early Preview Access and $10 pour credit for the Rare Bourbon Bar). Get tickets and check out list of chefs, distilleries and more at www.baconandbourbonsc.com
Columbia Food Tours, owned by Kristin and Brian Cole, take you on a walking tour of downtown Columbia to experience the culture and cuisine of the Capital City. Sign up for a tour, gathering at the State House steps, and visit six to eight of Columbia’s finest restaurants and sample items from the menu. Tours last 21/2 hours, rain or shine. More information and ticket reservations at www.columbiafoodtours.com
Greenville Brew Tours offers Saturday tours of breweries, an overview of the brewing processes and tastings of craft beers with a final stop at The Greenville Growler Station, a leading craft beer tavern in Greenville. Participating breweries include Thomas Creek, Brewery 85, Quest Brewing and Swamp Rabbit Brewery with occasional excursions to Asheville, N.C., Charlotte and Athens, Ga. Tickets $55 per person. Private tours available. Information, schedule and ticket reservations at greenvillebrewtours.com
Midlands Tech Harbison Campus. 7300 College St., Irmo. Upcoming classes: Saturday, Dec. 13, 10-11:30 a.m., Snack & Learn Healthy, Fit & Frugal, $15. Register by calling (803) 732-0432 or www.midlandstech.edu/cce
Charleston Cooks! at Cross Hill. Wednesday, Dec. 10, Thai; Friday, Dec. 12, holiday party food; Saturday, Dec. 13, Gingerbread houses; Dec. 17, holiday traditions from around the world; Dec. 18, healthy holiday entertaining with Jamie Scott Fitness; Dec. 19, show-stopping mains; Dec. 20, holiday brunch; Dec. 22, gingerbread houses; Dec. 23, white Christmas. 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. Dec. 15 & 16, beef stroganoff; Dec. 22 & 23, onion soup and Maine lobster bisque; Dec. 27 & 29, lobster bouillabaisse. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com
Let’s Cook Culinary Studio events: Dec. 16, Wild Women; Dec. 22, build a lasagne; Dec. 23, Artichoke Club Cook Book Exchange. Detailed listings at letscookculinary.com. Let’s Cook is at 1305 Assembly St. (803) 348-5874
McCutchen House at USC. Chef du jour classes (9 a.m.-1 p.m.): Feb. 7, quick breads; Feb. 14, Chocolate 101; Feb. 21, Essential techniques: Saute; March 21, basic sauces; April 4, basic knife skills; April 25, sausages. Wine classses: Jan. 27, Italian wines; Feb. 24, wines of Chile and Argentina; March 17, 10 for $20; March 31, Dinner with Conquest Brewery; April 14, wines of Australia and New Zealand; April 28, wines of Oregon Holiday Wine Appreciation Celebration, 6:30-8:30 p.m. Dec. 9. Culinary Institute Certification: a year-long series of classes designed to support your success by including lectures and hands-on application of each skill set. Classes begin March 24 with graduation on March 14, 2015. Registration for all classes at http://www.hrsm.sc.edu/mccutchen-house or call (803) 777-4450