Today 82 Queen celebration

What: To celebrate 31 years in Charleston, 82 Queen is offering a three-course dinner for $31 through Feb. 13. Get an appetizer, entree, and dessert. Reservations are recommended. Not valid with other offers.

WHEN: Through Feb. 13

MORE INFO: 723-7591

Where: 82 Queen St.

Price: 3 for $31

More Info: 723-7591 or

Chocolate for Lovers

What: Learn how to handle chocolate, use molds to create confections and, most importantly, create delicious chocolate delights, including truffles, turtles, nut bark and dipped-chocolate strawberries.

When: 6-9 p.m. Feb. 13

Where: Palmer Campus, Culinary Institute of Charleston, 66 Columbus St.

Price: $59

More Info: 574-6655 or www.

Culinary Tours

What: Culinary Tours of Charleston’s mission is to promote South Carolina local artisan growers and producers, and to help preserve South Carolina’s rich culinary heritage. Join group for an exclu- sive culinary adventure where you will experience South Carolina’s distinctive food and warm hospitality.

When: 9 a.m.-10 p.m. daily

Where: Bulldog Tours, 40 N. Market St.

Price: $42

More Info: 722-8687 or www.

Friday Wine tasting

What: Four wines and cheeses.

When: 5-7 p.m. Fridays

Where: In Good Taste, 1901 Ashley River Road

Price: $1

More Info: 763-5597 or

Friday Night Cookout

What: Choose a meat to be grilled and served with two sides. Price also includes a house-made des- sert.

When: 5-8 p.m., Fridays

Where: Ted’s Butcherblock, 334 E. Bay St.

Price: $14, plus cost of meat selection.

More Info: 577-0094 or

MondayPastry Boot Camp

What: Each week is a different topic: Cheesecakes, Flourless Cakes and Tortes; Perfect Pies and Tarts; Cream Puffs, Eclairs and Cream Horns; International Cookies.

When: 6-10 p.m. Mondays, through March 11

Where: Palmer Campus, Culinary Institute of Charleston, 66 Columbus St.

Price: $379

More Info: 574-6655 or www.

TuesdayLaroche Wine Dinner

What: High Cotton celebrates the work of refreshing winemaking and delicious dishes with Laroche Wine. Executive chef Joe Palma created a five-course menu with wine pairings from Patrick Emerson. The menu includes Pimento Arancini, Chilled Scallop Ceviche, Blue Crab Risotto, Roasted & Stuffed Squab and Rush Creek Reserve. Reservations are required. Call 724-3815.

When: 6:30 p.m. Feb. 19

Where: High Cotton, 199 East Bay St.

Price: $75 plus tax and gratuity

More Info: www.highcotton

Wednesday, Feb. 20Soul Food Revamped

What: Clinical dietitian Emily Funcik will help you add fun and flavor to your cooking while helping you stick to your New Year’s resolutions. Samples and recipes of all dishes will be given. Free parking. Call for details. 402-2273 for reserva- tion.

When: 11:30 a.m.-12:30 p.m. Feb. 20

Where: Roper Hospital Cardiac Rehabilitation & Wellness Center, Demonstration Kitchen, 316 Calhoun St.

Price: $5 per class for Advantage Gold members; $10 per class for nonmembers.

More Info: advantage

Thursday, Feb. 21 Culinary Boot Camp

What: Topics each week include: Culinary Tools, Mise en Place and Taste; Stocks, Soups and Sau-ces; Sauté Grill, Pan Fry and Deep Fry; Steam, Braise, Stew and Sim-mer.

When: 9 a.m.-1 p.m. Thursdays, through March 14

Where: Culinary Institute of Charleston, 7000 Rivers Ave.

Price: $379

More Info: 574-6655 or www.

Bourbon celebration

What: The Old Village Post House will be celebrating some of the finest single barrel bourbons available. Bourbons will include Bernheim Original Small Batch Wheat Whiskey, Evan Williams Single Barrel Bourbon, Larceny Very Special Small Batch and Rittenhouse Straight Rye 100 Proof. Chef de Cuisine Forrest Parker created a wonder- ful five-course menu. The dinner is $55 plus tax and gratuity. Reservations are required, call 388-8935.

When: 6:30 p.m. Feb. 21

Where: Old Village Post House, 101 Pitt St.

Price: $55 plus tax and gratuity

More Info: www.oldvillagepost

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