Palmetto Palate features local chefs showcasing local ingredients in an evening of food and fun at 701 Whaley. Friends of the Farm Bureau PAC organizes the event. Tickets for this event, 6 p.m. Thursday, are $50 and available by calling Kristin Lavender (803) 936-4219 or online at http://palmettopalate2013.eventbrite.com
Sustainable Seafood dinner at Gervais&Vine Aug. 6
. By popular demand, come and enjoy a five-course meal featuring local sustainable seafood, each course paired with wine. 6:30 p.m., $38 per person. Call for reservations (803) 799-8463, 620 Gervais Street,
InauguralSavannah Food & Wine Festival
is Nov. 11-17. This first-time event will feature wine dinners at area restaurants, wine strolls and more throughout the week. Special guest is Rob Mondavi Jr., of Mondavi Family Estate in Napa, California. A Celebrity Chef Tour, benefiting the James Beard Foundation and featuring chefs Hugh Acheson, Chris Hastings and Steven Satterfield, will be Nov. 13 at The Mansion on Forsyth Park. See
for information, tickets go on sale July 1.
Music to Your Mouth
a celebration of fine Southern food and wine and chefs is in its seventh year at Palmetto Bluff in Bluffton. This year’s festivities will be Nov. 19-24. Slated for appearances this year are Sean Brock, Julian P. VanWinkle III, John T. Edge, Kevin Gillespie, Mike Lata, Craig Deihl, Edward Lee, Rodney Scott and Anne Quatrano. Event tickets are available now.
The State Fair is now accepting entries
in the Home & Craft category (includes baked goods, canning and special baking contests). Enter now through Sept. 1 with no entry fee; late registration Sept. 2-13 with $25 late fee. More information and online entry forms at www.scstatefair.org
Cookbook author Sheri Castle comes to Charleston Cooks! Enjoy a special cooking class and book signing with author, food writer and recipe developer Sheri Castle 6:30 p.m. today at Charleston Cooks! at Cross Hill Market. Castle will be preparing recipes from her latest book “The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers Markets, Roadside Stands and CSA Boxes.” Cost $55 per person. Register at www.charlesoncooks.com or call (864) 335-2000. Charleston Cooks! is at 702 Cross Hill Road, Columbia.
Cake decorators: this Brit knows best.
Improve your royal icing piping skills working with Christine Flinn, accredited British Sugarcraft Guild Instructor, during two sessions Aug. 13 -14, sponsored by NC ICES at Comfort Suites, 10415 Centrum Parkway, Pineville, NC. The Aug. 13 class, limited to 10 students, $220 per person, will cover bridged and bridgeless extension work. The Aug. 14 class, limited to 16 students, $165 per person, is a beyond-beginner skills class covering piping techniques (templating, graduated line work, scrolls, bulbs, flowers and leaves). Sign up for both days for $350 (a $35 savings). Download registration form atwww.ncices.org
Learn from champion pit masters.
Carolina Outdoor Cooking BBQ Class will cover the techniques and art of preparing Carolina pulled pork, Texas beef brisket, Memphis pork ribs and competition quality sauces and rubs, 8 a.m.-4 p.m. Aug. 17 in the Exhibition Kitchen at the State Farmers Market. $275 per person includes lunch and all day barbecue samplings. Register online at www.carolinaoutdoorcooking.com or call Garland Hughes (803) 360-4700 or email email@example.com
Get creative with quinoa. Alter Eco is looking for creative and nutritious recipes highlighting their brand of quinoa. Use any of their varieties of quinoa (black, rainbow, red or pearl). Five semi-finalists will be selected from submitted recipes with the grand prize winner receiving a trip for two to Napa, accommodations for two nights and entry to the Culinary Institute of America’s gala “Ingredients for Impact: A Fair Trade Forum” on Oct. 6. Contest entries will be accepted through Aug. 11. Information at www.alterecofoods.com/recipe-contest
Win a barbecue with Spike Mendelsohn.
Just pick up specially marked cans or bottles of Mike’s Hard Lemonade and enter the five- or six-digit code for your chance to win a barbecue with Spike (of Top Chef Seasons 4 and 8) and eleven of your favorite friends. Contest ends Aug. 20 mikescodes.com
has a cooking camp for children July 30-Aug. 1 (camp for kids with food allergies). Details: or to register for camps, seehttp://cpcp.sph.sc.edu/cooking
. Columbia’s Cooking! is on the USC campus in the Discover I Building, 915 Greene Street.
Taste Buds Cooking Lab at EdVenture Summer camps:
$145 per week/per child/members, $165/non-members; register one week before camp starts, price includes T-shirt and food.Ages 3-4 years:
July 29-Aug. 2, Edible EdVentures;Ages 5-7:
Aug. 5-9, Eddie’s Cookbook, learn about nutrition and healthy eating habits, receive apron and cookbook. More information or register atwww.edventure.org/camps_summer.aspx
or call Brittani Lane (803) 400-1154 or firstname.lastname@example.org.
Charleston Cooks! at Cross Hill.
Thursday, Amalfi Coast; Friday, grilling; Saturday, (10 a.m.) summer brunch; Saturday, (6:30 p.m.) summer entertaining; July 29, spices; July 30, veggie feast; Aug. 2, couples Casablanca; Aug. 3, chill out. For children,Charleston Cooks! Kids’ Summer classes:
All classes are hands-on participation. Schedule includes: Baking Workshop (ages 8-12) August 5-8; Cooking Through Time Culinary Camp (ages 8-12), July 29-August 1. 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, Loire Valley wines with cold chicken piccata; July 30 and Aug. 2, beef tartare with steamed vegetables; Aug. 6, snapper; Aug. 20, chicken liver casserole; Aug. 23, sparkling wine with cold turkey vegetable lasagna; Aug. 27, filet of pork. Fleur de Lys is at 3001 Millwood Ave. (803) 765-9999 orfleurdelyscolumbiasc.com
Let’s Cook Culinary Studio
events: Katherine Shavo hosts a series of Healthy Cooking classes: July 30, herbs; Aug. 6-Sept. 4, five-week series on healthy cooking and nutrition ($190 for all five classes, single classes available), register atwww.kshavonutrition.com/classes
; tonight, Eye on Food; Friday, couples soup; Aug. 2, tapas. Detailed listings atletscookculinary.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 athttp://webapps .csg.sc.edu/ McCutchen
Forest Acres Farmers Market, 3-7 p.m. Wednesdays at Richland Mall, next to Wendy’s along Beltline Boulevard www.facebook.com/forestacresfarmersmarket
Seeds of Hope at Lourie Center
9 a.m.-noon Wednesdays, 1650 Park Circle Drive, (803) 779-1971
Rosewood Market Farmers Market
, 4-7 p.m. second and fourth Thursdays, 2803 Rosewood Drive, (803) 256-6410www.rosewoodmarket.com
Northeast Farmers Market
, 3-7 p.m. Mondays at Doko Meadows in Blythewood and 3-7 p.m. Thursdays at Town Center through November 7.
North Columbia Community Farmers Market
, opens 11 a.m.-2 p.m. June 27, then every Thursday beginning at 5 p.m. Corner of North Main and Newman streets
Vista Marketplace Online Farmers Market
Orders delivered to downtown offices/locations.http://vista.locallygrown.net
or email email@example.com
Vista Marketplace at Whaley,
9 a.m.-1 p.m. every Saturday at 711 Whaley St. Facebook page: Vista Marketplace at Whaley
Soda City Market
, 8 a.m.-noon. every Saturday at the 1500 block of Main Streetwww.sodacitysc.com
Irmo Farmers Market,
9 a.m.-noon first and third Saturdays through October. Carlisle Street (between Lexington and Columbia avenues)www.irmofarmersmarket.com
Healthy Carolina’s Farmers Market,
10 a.m.-2 p.m. Tuesdays through July 30 on Greene Street in front of the Russell House.www.sa.sc.edu/healthycarolina/farmersmarket
Sandhill Farmers Market
, open 2-7 p.m. Tuesdays at 900 Clemson Road through Nov. 26.www.clemson.edu/public/rec/sandhill/programs/market