Front Burner
Museum oyster roast: To celebrate its 236th birthday, the Charleston Museum hosts its annual Oyster Roast and Civil War walks 2-5 p.m. Saturday. Held at the Museum's Dill Sanctuary on James Island, the event includes oysters, barbecue, a full bar, live bluegrass music and curator-led tours of Civil War fortifications. $25/member, $35/nonmember. Walks begin at 3 p.m. For reservations, visit the calendar at www.charlestonmuseum.org or call 722-2996, ext. 264.
Cancer Center Benefit: Celebrity chef Charlie Trotter and French winemaker Louis Latour will host a black-tie dinner March 13 to kick off the Gourmet & Grapes fundraiser benefitting the Hollings Cancer Center at the Medical University of South Carolina. Gourmet & Grapes, a fine food and wine event, is scheduled for March 13-15 at The Sanctuary at Kiawah Island Golf Resort. Trotter and Latour will create a special menu around Maison Louis Latour wines. Other weekend events include cooking and winemaker sessions, a chef expo dinner featuring Charleston chefs, a silent auction and a brunch. For reservations and more information, call 800-654-2924 or visit www.gourmetandgrapes.com.
Wine Seminars: Thirteen wine, beer and beverage seminars will be offered during the 2009 BB&T Charleston Food + Wine Festival, March 5-8. More than 21 winemakers and other professionals will lead or take part in the events. They include a competition for Charleston's Top Sommelier, a Brewmasters Beer School, women winemakers, Napa Valley winemaking, Mixology 101, wine and cheese pairings, Italian winemaking, "green" wines, and bourbon. To learn more, visit www.charlestonfoodandwine.com or call 727-9998, ext. 4.
Culinary Legends: Applications are available for the annual Culinary Legends Award Program as part of the 2009 BB&T Charleston Food + Wine Festival. The competition honors one organization and three individuals who have excelled in Charleston's culinary community or have contributed significantly to Lowcountry cuisine. Honorees will be chosen in four categories: high school student; college student; adult individual who is a past or present resident of the area and does not need to be in the culinary field currently; and locally based organization or group. The process is open to the public, and self-nomination is permitted. Applications must be submitted to the festival office by Jan. 30. Visit www.charlestonfoodandwine.com to download the application or e-mail info@charlestonfoodandwine.com.
Festival volunteers: The BB&T Charleston Food + Wine Festival is recruiting more than 150 volunteers who can run and assist with the production of the four-day event, March 5-8. Details and applications are available online at www.charlestonfoodandwine.com. Click "About the Festival/Volunteer." E-mail volunteers@charlestonfoodandwine.com or call 727-9998, ext. 4.
Submit items for Front Burner to food@postandcourier.com; fax to 937-5579; or mail to Teresa Taylor, Food Editor, The Post and Courier, 134 Columbus St., Charleston, SC 29403. The deadline is noon Friday for publication in the following
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