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, www.gervine.com
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
The Southern Living Taste of Charleston is Sept. 27-29. Events include Sweet & Southern on Shem Creek Sept. 27; Iron Chef Competition Sept. 28; and the main event at Boone Hall Plantation Sept. 29 featuring local cuisine from more than 50 of Charleston’s finest restaurants, live music, children’s area, beer garden and Southern Living magazine’s exhibition area. Tickets available at CharlestonRestaurantAssociation.com or follow the link on Facebook at Charleston Food Festivals and Events.
Inaugural Savannah 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 www.savannahfoodandwinefest.com for information, tickets go on sale July 1.
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
Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. Friday, 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 or fleurdelyscolumbiasc.com