French food fundraiser
You can help send culinary students from Wake Technical Community College on a three-week trip to France by eating French food.
The Wake Tech Culinary Team will prepare a five-course French meal with wine pairings on Feb. 26 in the former Duck & Dumpling space at 222 Blount St. in downtown Raleigh. Seatings are every half-hour from 6 to 7:30 p.m. Dinner with wine costs $70 and without wine cost $50.
For a reservation, send email to culinary@waketech.edu..
Chefs' throwdown
Seven local chefs will compete Feb. 25 for the title of shrimp and grits champion in the first Chapel Hill-Carrboro Chefs' Throwdown.
The event at The Carolina Inn is open to the public, who will vote for the fan favorite. It costs $15 to attend the event, which is from 1 to 4 p.m.
The participating chefs are Jeremy Blankenship of Tyler's Taproom; Trey Cleveland of Top of the Hill Restaurant & Brewery; Adam Cobb of Glasshalfull; Bret Jennings of Elaine's on Franklin; Vimala Rajendran of Vimala's Curryblossom Café; Jimmy Reale of Carolina Crossroads Restaurant and Bar; and Adam Rose of Il Palio at the Siena Hotel.
For more information and tickets, click here .
A portion of the proceeds will benefit TABLE, a nonprofit organization aimed at helping children at risk of hunger.
Get the biggest news in your email or cellphone as it's happening. Sign up for breaking news alerts.
Edible flowers are back in vogue, gracing the covers of glossy food magazines, and adding panache to restaurant entrees. Today’s flower cookery revival is defined less by “glam” than the move toward local and sustainable food options, consumers growing their own fresh produce, and more adventurous cooking ingredients. Flowers add color, texture and vibrancy to any dish, not to mention enlivened conversation. 
The downtown developer pays $1.5 million for two properties located across Hillsborough Street from Meredith College. Hatem is also renovating The Raleigh Times Bar, one of many downtown establishments his restaurant group owns. 
The Triangle boasts more than 30 farmers markets. From Siler City to Smithfield, these markets offer more than just seasonal produce. Now shoppers can buy hearth-fired artisan bread, pies, cakes, cookies and even gluten-free baked goodies. 
Margaret Gifford started Farmer Foodshare by taking a box to the Carrboro Farmers’ Market to collect unsold food from farmers who otherwise would have pitched it into the compost heap. 
Farmers at the State Farmers Market in Raleigh are predicting about one more week of strawberries. So when you head out to get your last pints or buckets of strawberries, consider making strawberry ice cream. 
Sauteed steak flavored with the bountiful produce of the Mediterranean – olives, walnuts and capers – provides a quick, 15-minute dinner. Read our feature stories on your time. We'll deliver our best work right to your inbox, for free!
Subscribe to Lifestyles - it's free!
Subscribe to Family & Community - it's free!
Subscribe to Food & Fitness - it's free!
Subscribe to Here's the Deal - it's free!
Subscribe to Home & Garden - it's free!
Subscribe to Travel Deals - it's free!
Subscribe to TriangleMom2Mom - it's free!
