Farm-to-Table and Nose-toTail Dinners with Rosso and City Roots! The first one is scheduled for 7 p.m. August 12. The culinary team from Rosso and City Roots are joined by Chef Lou Hutto from LowCo BBQ. Chickens from Wil-Moore Farms will be the featured ingredient and there will be special cocktails from American Harvest Organic Spirit. Tickets $60 per person, available at augfarm2table. eventbrite.com. August 29, Rosso and City Roots present a nose-to-tail dinner with Heritage Farms Cheshire Pork.
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. 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 CharlestonRestaurant Association.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.savannah foodandwinefest.com for information, tickets on sale now.
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 at www.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.carolinaoutdoor cooking.com or call Garland Hughes (803) 360-4700 or email garland@carolinaoutdoor cooking.com
Chef Francois Fisera hosts cooking classes at Fleur de Lys Home Culinary Institute. 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