01/02/2013 12:00 AM
01/01/2013 7:23 PM
Columbia’s Cooking! Ask about cooking and nutrition classes for home schoolers, colacook @mailbox.sc.edu. Jan. 11, 5:30-7:30 p.m., Kids’ Winter Class (ages 9 and up). Menu focuses on healthy and warming winter foods and making healthy choices every day, $25 per child. Jan. 15, 5:30-8 p.m., Knife Skills with Chef Robert Stegall-Smith. Beginning Jan. 10, 5:30-8 p.m., 6 Weeks to Good Health program focusing on behavioral, nutritional and culinary strategies to help improve your health, $50 per class or $240 for six week course. Information, registration, Katherine Shavo (803) 576-5636, email@example.com or firstname.lastname@example.org, cpcp.sph.sc.edu/cooking /classes.
Charleston Cooks! at Cross Hill. Register for classes online at charlestoncooks.com. All classes begin at 6:30 p.m. unless noted. Friday, Taste of Rome; Saturday, 10 a.m., warm winter recipes; Jan. 8, Kitchen Fundamentals: Stocks, Soups, Stews; Jan. 10, Fish and shellfish workshop; Jan. 11, couples French bistro; Jan. 15, Kitchen Fundamentals: classic sauces; Jan. 16, noon-1 p.m., Lunch express: Asian noodles; Jan. 17, root vegetables; Jan. 18, Food and Wine 101; Jan. 19, 10 a.m., pasta workshop; Jan. 22, Kitchen fundamentals: everyday sauces; Jan. 24, $10 dinners; Jan. 25, couples French bistro; Jan. 26, 10 a.m., knife skills; Jan. 29, Kitchen fundamentals: meat and poultry; Jan. 30, noon-1 p.m., Lunch express: Asian noodles; Jan. 31, winter citrus.
Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. Today and Friday, pork; Jan. 8-9, crab cakes; Jan. 15 and 18, filet of beef; Jan. 21, Austrian shepherd’s pie; Jan. 25, wines of South Africa; Jan. 29 and Feb. 1, osso bucco; Feb. 5, French cooking goes to the dogs. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 or fleurdelyscolumbiasc.com
Let’s Cook Culinary Studio events: Friday, tapas; Jan. 9, Eye on Food with Chef Platt; Jan. 10, gluten-free Italian; Jan. 11, couples cook; Jan. 15, Wild Women; Jan. 17, gluten-free Italian; Jan. 18, couples cook; Jan. 24, gluten-free Italian; Jan. 25, couples cook. 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.
Tickets are available for the Charleston Wine + Food Festival Feb. 28-March 3. Experience some of the best food in the nation during this long weekend of events and meet some of today’s hottest chefs, including Hugh Acheson, Frank Stitt, Michelle Bernstein and Takashi Yagihasi. Check out the calendar, more information and buy tickets at charlestonwineandfood.com
2013 Hilton Head Island Wine & Food Festival, March 4-9, is seeking entries for the International Wine Judging and Competition. Nearly 1,000 wines competed in the 2012 competition. Also, tickets are available for the Great Chefs of the South series of wine dinners at various restaurants and locations on Hilton Head Island and pre-festival events such as Uncork the Festival (Jan. 26) and the Grand Tasting and Silent Auction (Dec. 31). Wine entry information and festival details can be found online at www.hiltonheadwineandfood.com. Discounts for entries/purchases made before Dec. 31.
Want to know if your freshly caught fish is safe to eat? DHEC’s “Fish Smart, Eat Smart” campaign provides you with a statewide map with the latest advisories, information and other materials to help anglers determine whether to keep or release the fish that they catch in South Carolina waters. www.scdhec.gov/fish
Soda City Market, 9 a.m.-1 p.m. every Saturday at the 1500 block of Main Street
701 Farmers Market, 10 a.m.-2 p.m. every Saturday at 701 Whaley St.
Vista Guild Farmers Market, 9:30 a.m.-2 p.m. Wednesdays, Lincoln Street in front of Blue Marlin Restaurant
Rosewood Market Farmers Market, 4-7 p.m. second and fourth Thursdays, 2803 Rosewood Drive, (803) 256-6410
Join the Discussion
The State is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.