Wine tastings at Gourmet Shop Aug. 23, USA vs France, $25; Sept. 12, Bordeaux 2010 with Jean Pierre Chambas, $35. Call (803) 799-9463 or sign up online at thegourmet shop.net/tastings
Nose-to-Tail Dinner No. 5 Beer, Bourbon and ’Que Aug. 26, at City Roots with chefs Kristian Niemi of Rosso and Joseph Jacobson of The Oak Table and featuring Heritage Farms Cheshire Pork. Tickets $80, includes beer pairings, reception cocktail and four courses, available at eventbrite.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. http://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.savannah foodandwinefest.com for information, tickets on sale now.
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. Saturday 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