Today's the day
CHARLESTON, W.Va. -- Greenbrier Executive Chef Rich Rosendale competed early today in the elite international culinary competition Bocuse d'Or in Lyon, France.
Check the live stream at www.boscusedorusa.org/bdo2013 between 11:30 a.m. and 12:30 p.m. today when the awards and winners will announced.
Look for up-to-date details on Facebook and Twitter and on the Gazette's Twitter feed.
Dip of this and that
The Annual Heart & Soul Dip Dinner and Rib Contest to benefit after-school and senior programs will be held from 11 a.m. to 3 p.m. Feb. 23 at the East End Family Resource Center, the former Roosevelt School, on Ruffner Avenue in Charleston's East End.
Churches, businesses, organizations and individuals will prepare a variety of foods and offer tastes, or "dips," in exchange for 50-cent tickets purchased. The Rib Contest is new this year.
For advance tickets and more information, please call the East End Family Resource Center at 304-344-1656.
FestivALL Charleston will host "FeastivALL, a five-course gourmet dinner with wine and beer pairings, on Feb. 23 at Berry Hills Country Club.
Chefs Nick McCormick of Berry Hills and Café Cimino's Tim Urbanic will prepare the food. Sunday Gazette-Mail columnists John Brown, "Vines &Vittles," and Rich Ireland, "Beers to You," will select the wines and beers respectively. After each course, guests will vote for the beer or wine pairing they like best. Either Brown or Ireland will emerge as the winning selector at the end of the evening.
Mountain Stage's Larry Groce will host brief performances between courses. Guests will also get a first look at schedule highlights and headliners for FestivALL 2013.
A silent auction will be held before the dinner. Tickets are $100 per person, $40 of which is tax deductible. All donations above the ticket price are completely tax deductible. Tickets are on sale through Feb. 20 online at www.festivallcharleston.com or in person at Taylor Books. Seating is limited.
All proceeds from the event benefit FestivALL 2013.
Cast Iron Cook-Off
Top chefs from around the region will lead eight teams of foodies as they compete for bragging rights in the Cast Iron Cook-Off Friday and Saturday at The Greenbrier. Each team will prepare four courses for the judges.
The three top teams from last year's cook-off will be competing in a Throw-Down, preparing a three-course meal for judges and tables of eight people. Throw-Down chefs are Joe Vessecchia of Bridgeport Conference Center at Charles Pointe, Isabel Cross of Mountwest and Thomas Grant of WVU Small Farm Center.
Competition extends beyond state borders for the first time this year in Culinary SuperBowl, a new Cast Iron Cook-Off event that features chefs from Virginia, North Carolina as well as 2012 ThrowDown chefs Anne Hart of Provence Market in Bridgeport, Bryan Skelding of The Greenbrier and Hannah Reid of The Greenbrier Sporting Club. Charleston native William Dissen, chef of The Marketplace Restaurant in Asheville, N.C., will be competing.
Watch the event in real time starting at 9:30 a.m. Saturday on a live stream provided by Bethany College at http://client.stretchinternet.com/client/bethanywvadmin.portal#.
Quarrier Diner menu update
The kitchen at Quarrier Diner is under new management. The combined lunch and dinner menu offers all items all day long and includes many sandwiches, soup and salads available as combination meals.
Quarrier Diner, 1022 Quarrier St. 304-343-5686.
Teriyaki game day party fare
Looking for Super Bowl snacks? Try award-winning Jeanette Nelson's Island Teriyaki Tiki Chicken Bites.
Nelson of Bridgeport took top honors in the Sporty Snack Showdown competition sponsored by www.justapinch.com, a recipe and coupon social network. Her recipe for Island Teriyaki Tiki Chicken Bites earned her a home entertainment system worth about $4,000.