08/08/2012 12:00 AM
08/07/2012 5:51 PM
CONGRATULATIONS to the winners of this year’s Lexington County Peach Festival Peachy Contest. In the Salads and Main Dish category Dwayne Shumpert, of Irmo, took first place with Peachy Shrimp Cocktail and Kayla Ellingson, of Lexington, won second place with a Peach Salad. Winners in the Dessert Category were Tonya Jackson, of Lugoff, with Just Peachy White Chocolate Cheesecake and Dwayne Shumpert in second place with Peachy Candy Platter. Recipes can be found online at thestate.com
Harvest & Art Dinner 6 p.m. Aug. 14 at Columbia Museum of Art featuring food prepared by chef Ryan Whittaker of @116 State Espresso and Wine Bar that is inspired by pieces on display at the museum. Four-course dinner with dessert from Pink Magnolia and an American Harvest Organic Spirit signature cocktail prepared by Ryan Ditman of @116 State, $75 per person (museum members), $90 per person (non-member). Tickets available at harvestandart.eventbrite.com. Columbia Museum of Art is located at 1515 Main Street.
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 Aug. 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 Harrison at (803) 874-2354, ext. 113 or email firstname.lastname@example.org. 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.
August is Farmers Market Month and National Farmers Market Week is Aug. 6-11. Come out and support your local farmers.
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
Healthy Carolina Farmers Market, 10 a.m.-2 p.m. Greene Street in front of the Russell House at USC Sept. 11, 18, 25, Oct. 2, 9, 16, 23, 30
Vista Guild Farmers Market 9:30 a.m.-2 p.m. Wednesdays, 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.
All-Local Farmers Market Saturdays 8 a.m. to noon, 701 Whaley Street
First Market at First Nazareth Baptist Church, 8:30 a.m. to noon Saturdays, 2351 Gervais Street
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, email@example.com or firstname.lastname@example.org or (803) 576-5666.
Providence Cooks! A series of healthy cooking classes held at Providence Cafe in the hospital at 2435 Forest Drive, begins Aug. 9. All classes meet 6-8 p.m., $20 per person includes three-course meal, recipes and giveaways. Call 1-877-256-5381 for information or registration.
Cake Decorating Classes at Michaels in Harbison. Wilton Decorating Basics begin 10 a.m. Aug. 10. Tuition is $23, plus student kit ($34.99 before coupon). Sign up at Michaels, 244 Harbison Blvd., or contact Tara Robinson (803) 319-7217, email@example.com
Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. Friday, Saturday, 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: Friday, 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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