Raleigh, North Carolina

Events

• THROW COOKING CLASS

  Wednesday, June 19, 2013
  6:30pm

  About Wendy Perry: Home Economist and Recipe Developer for OUR STATE MAGAZINE You’ve probably seen Wendy on My Carolina Today, and her fabulous cake recipes that were featured last winter in OUR STATE MAGAZINE. She will bring us her love of food, humor and good down home cooking. If God had intended us to follow recipes, He wouldn't have given us grandmothers. ~Linda Henley A series of step-by-step instructions for preparing with ingredients you forgot to buy, using utensils you don't own, to make a dish even the dog won't eat” ~Unknown http://www.wendyperry.com/ThrowCooking.html $15pp payable at registration

• BBQ FESTIVAL

  Saturday, July 6, 2013
  9-11am ticket purchase
  All Day Event

  Savory Spice Shop/Lafayette Village BBQ FESTIVAL JULY 6th, 2013 Lafayette Village It’s about Pulled Pork! We will register up to 15 contestants- registration must be in person at Savory Spice Shop Raleigh. Registration begins now through Saturday, June 29th. So hurry to sign up. Savory Spice Shop will provide up to 4 ounces of FREE spice blends from our BBQ selection. The required selection will be one of these three featured blends which must be used with entry: 1. Native Texan BBQ Rub 2. Team Sweet Mama Kansas City Style Rub 3. Carolina High Country BBQ Rub Proceeds tasting ticket sales from this event will benefit The Raleigh Rescue Mission. This will be a Peoples Choice Award, with 1st, 2nd, and 3rd place winners. Prizes awarded from merchants in Lafayette Village (Tickets go on sale day of event) from 9am-11am. Tasting & Judging 1:00-3pm with winners called by 4pm. TIckets per person $10.00 with tasting from all entries and one card to vote.

• PERK UP YOUR PORK BBQ CLASS-Chris Prieto,PitMaster

  Sunday, July 14, 2013
  4:30pm

  “Perk Up Your Pork BBQ Class” Award winning BBQ team PRIME is going to demonstrate the art of cooking a pork ribs and shoulder. The class will go over meat selection, meat preparation and handling, trimming, dry versus wet rubs, cooker types, time and temperature, and whether to inject or not are among the topics covered. Prieto also teaches participants about the final moments of cooking, when to take meat off the cooker, slicing, serving, how to and why. THIS CLASS IS NOW FULL

• DOWN BY THE SEA- with Katt Bonner from KATT IN THE KITCHEN

  Wednesday, July 24, 2013
  6:30pm

  Statistics show that people like to eat fish. Americans are now eating 30 lbs of fish (per person on average) a year in restaurants, but they eat half that amount at home. And of the home-consumed fish, half of that is canned tuna fish., that means people eat more than 3 times as much fish in restaurants than they do at home . WHY? Most of us are afraid of tackling fish at home. And as everyone knows, fish is good for you– and the crazy thing is fatty fish (salmon, tuna, mackerel) is REALLY good for you. How often is that gonna happen in your life. So, where does the fear of cooking fish at home come from? Choosing fish? Why do most of us have no trouble picking out a fine, juicy steak at the market, but a flounder fillet leaves us (well, you know) floundering. Here's what we're doing in this class:how to cook perfect fish every time....how to choose fish, what to look for, when to know if it's fresh....and we'll sample 3 fish recipes, salmon, tuna and tilapia , maybe even Shrimp on skewers. If time allows, we'll show some simple, quick sides to round out a summer meal. $15pp payable at registration

• A STRESS FREE BBQ

  Wednesday, August 14, 2013
  6:30pm

  ~About Rich and Jan Campana: Owners of Dimples BBQ Sauce, Certified BBQ Judges and Committee Members of Rolesville's Hot Pick'n Finger Lick'n BBQ & Bands, will demonstrate how-to create a stress-free BBQ get-together. The couple creates recipes the whole family will enjoy and that you'll be proud to share. Their sauce, Dimples, recently won 1st Place at the 2012 Peak City Pig Fest in Apex and 1st Place at the 2012 Best of the Best BBQ Competition in Douglas, GA. $15pp payable at registration