07/25/2012 12:00 AM
07/24/2012 7:49 PM
Learn from championship pit masters. Plan to attend the Carolina Outdoor Cooking BBQ Class, lead by pit masters Brian Teige, from Up In Smoke, and Garland Hudgins, from Big GQ, at the Exhibition Kitchen at the State Farmers Market on August 14. This all-day class (9 a.m.- 4 p.m.) will cover the techniques and art of preparing and cooking Carolina pulled pork, Texas beef brisket, Memphis pork ribs and smoked chicken. $250 per person includes lunch and all day BBQ samplings. Register before Aug. 10, call Garland Hudgins, (803) 360-4700 or garland@carolinaoutdoorcooking or at the website, carolinaoutdoorcooking.com
Yes, you can! Learn to can fruits and vegetables during a canning class 10 a.m.-2 p.m. Aug. 11 at Spring Valley Presbyterian Church on Sparkleberry Lane, across from Spring Valley High School. Taught by Clemson Extension Agent Nancy Harrison, the class will cover an introduction to principles for safely preserving fruits and vegetables by pressure and boiling bath canning and participation in a canning demonstration. Contact Nancy Harrison, (803) 874-2354, ext. 113 or email email@example.com. Send a $30 per person check made out to Clemson University to PO Box 161, St. Matthews, SC 29132
The Southern Living Taste of Charleston is set for Sept. 28-30. This three-day celebration of Lowcountry cuisine, co-hosted by Southern Living Magazine and the Charleston Restaurant Association, will include an Iron Chef Competition featuring some of the best local chefs on Sept. 28; Sweet and Southern on Shem Creek, a singer/songwriter showcase, on Sept. 29; Dine Around, special prix fix menus at participating Charleston-area restaurants, Sept. 28 and 29; and the main Taste of Charleston event at Boone Hall Plantation on Mount Pleasant on Sept. 30.
Sandhills Farmers Market along Clemson Road, across from Village at Sandhill, is open 2-7 p.m. every Tuesday through November. Master Gardeners will be available to answer questions. Information at clemson.edu/sandhill or (803) 699-3719, (803) 788-5700
Vista Guild Farmers Market 9:30 a.m.-2 p.m., Lincoln Street in front of Blue Marlin Restaurant
Farmers in the Forest, the Forest Acres Farmers Market at Richland Mall, is open 3-7 p.m. Wednesdays through October.
Northeast Farmers Market at Lake Carolina is open 3-7 p.m. Thursdays at Town Center.
Town of Lexington Farmers Market is open 9 a.m.-1 p.m. Saturdays through Oct. 27 at 206 N. Church St.
Columbia’s Cooking! Summer Camp runs Monday-Friday 9:30 a.m.-1:30 p.m. Campers will work with members of the culinary faculty at USC to hone their skills in the kitchen. Focusing on healthy foods that are fun and flavorful, campers will prepare a meal each day, which they will get to eat. Taught at the Columbia’s Cooking kitchen at 915 Greene St. July 30-Aug. 3.
Columbia’s Cooking also offers a Culinary Camp for kids ages 8-15 at the Katie & Irwin Kahn Jewish Community Center at 306 Flora Drive on Aug. 6-10. Learn basic cooking and baking techniques from a skilled instructor. $215/week for members, $240/week nonmembers. Campers also will receive a Columbia’s Cooking insulated lunch box.
Register for Columbia’s Cooking classes at cpcp.sph.sc.edu/cooking/classes or contact Katherine Shavo, (803) 576-5636, firstname.lastname@example.org or email@example.com or (803) 576-5666.
Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. Friday, tuna; Aug. 3 & 4, lobster thermidor; Aug. 7, 10 & 11, pork Oscar; Aug. 14, 17 & 18, crackling salmon; Aug. 20, 21, cold soups; Aug. 24, wine tasting; Aug. 28, 30 & 31, beef Wellington. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com
Let’s Cook Culinary Studio events: Thursday, Chef Bruce Sacino; Friday, couples Asian; Aug. 3, tapas; Aug. 6, Good Food Made Simple; Aug. 10, couples Lowcountry dishes; Aug. 16, hands-on pasta. Detailed listings at letscookculinary.com. Let’s Cook is at 1305 Assembly St. (803) 348-5874
McCutchen House on the USC Horseshoe. See complete schedule and sign up for classes at http://webapps.csg.sc .edu/McCutchen.
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