Chew on This

Ted's in the pink

Ted's Butcherblock, 334 East Bay St., is donating 10 percent of all rose wine sales through Saturday to the Charleston Breast Center. Call 577-0094.

Singing for supper

The participating chefs in Atlanticville's Iron Chef Competition at 7 tonight must include a song title, band name or lyric in their dish. Any one for Pearl Jam donuts? Beatle burgers? Coldplay crudites? Six-courses for $80. Reservations required; call 883-9452. Atlanticville Restaurant is at 2063 Middle St., Sullivan's Island.

New lunch, brunch

Muse Restaurant and Wine Bar at 82 Society St. is opening a cafe serving lunch and brunch.

Starting Sunday, the Cafe at Muse will offer Sunday brunch from 10:30 a.m. until 2 p.m. Lunch will be served 11 a.m.-2 p.m. Monday-Saturday.

The menu was created by chef Jason Houser, and most menu items are less than $10. The Cafe at Muse will provide an "express meal" option along with a to-go menu. Visit www.charlestonmuse.com. Reach the cafe at 577-1102.

New chef

The Red Pepper at 709 N. Main St. in Summerville has brought Jim Giuffre on board as executive chef.

He was formerly executive chef at Vincenzo's in Asheville, N.C. Giuffre is a graduate of the New York Restaurant School, SoHo and Art Institute of America culinary college. He was as an intern for the late German master chef and TV personality, Chef Tell.

Italian films, food

Slow Food Charleston and the College of Charleston are co-sponsors of the "Taste of Italy" Italian Film Festival, produced by the College of Charleston at the Sottile Theatre on George Street in downtown Charleston.

All five festival films running Nov. 5-7 are about food! All films are free, as well as a reception from 5:30-6:30 p.m. prior to the opening film, "Focaccia Blues," at 7 p.m. The flavors of Italy are produced by FIG, Trattoria Lucca, Wild Olive, Al Di La, EVO Pizzeria and Monza.

Fall Harvest Dinner

Legare Farms Education Foundation is hosting a Fall Harvest Dinner on Nov. 8.

The evening starts with a "Meet the Farmer" social at 4 p.m. followed by dinner at 5 p.m. The dinner, prepared by local chefs, will consist of dishes prepared from Legare Farms' beef, pork and vegetables.

Proceeds from this event will go to the foundation, a nonprofit initiative whose mission is educating people about the Lowcountry's agricultural heritage.

The event will be at Legare Farms picnic area. Dress is casual and the cost is $40. Tickets may be purchased at eventbright.com or by calling Legare Farms at 559-0788 or e-mail at legarefarms@bellsouth.net

Dinner at Dusk

Sunset is made sweeter by the Dinner at Dusk menu presented by the Charleston Grill at the Charleston Place Hotel.

Three courses are offered for $39. Reservations must be made to be seated before 6 p.m. or after 9 p.m.

Some restrictions may apply. Please mention the Dinner at Dusk Menu when making a reservation. Call 577-4522 or go to www.charlestongrill.com. The restaurant is at 224 King St.

Bollywood Bound!

The eighth annual Circle of Light Gala takes place on Nov. 19 in Marion Square.

This evening of fine wine, gourmet cuisine and entertainment showcases Charleston's premier chefs and their staffs.

To reserve, go to www.darkness2light.org, call 965-5444, ext. 30, or e-mail aputnam@D2L.org.

Bacon, eggs and beer

Hominy Grill chef-owner Robert Stehling, along with Rich Carley and Scott Shor, owners of The Charleston Beer Exchange, host The Beer for Breakfast Dinner on Nov. 15.

The event celebrates the 13th anniversary of Hominy Grill on Rutledge Avenue and the first anniversary of craft beer producers, Carley and Shor.

The night of breakfast begins at 6 p.m. Tickets are $55.

Call Hominy Grill at 937-0930 or e-mail beerdinner@hominygrill.com.

Charcuterie delivered

Chef Craig Deihl of Cypress Restaurant will now make tasty, salted pig available on the menu at your home. The program costs $200 a year, plus tax. Pick-ups are November, March, June and September.

Expect salami, lardo, soppressata, Bresaola and more. To order, call 937-4012, ext. 265.

Chef-inspired crepes

The Charleston Crepe Company at the Charleston Farmers Market will feature crepe recipes developed for them by local chefs on Saturdays through Dec. 19 as well as on Sundays during December.

To see which chef's blackboard special is featured each week, visit the Charleston Crepe Company's Facebook page.

Feed The Need

Charleston chefs and restaurateurs continue their generosity to those less fortunate in the Charleston Chefs Feed the Need program.

Restaurants serving meals in November are:

--Trattoria Lucca provides for Neighborhood House on Nov. 11.

--The Culinary Institute of Charleston cooks for Meals On Wheels on Nov. 18.

--Embassy Suites chef and staff provide for Tri-county Family Ministries on Nov. 23.

--Circa 1886 prepares a pre-holiday meal for Crisis Ministries on Nov. 25.

End of an era

Chef and baritone Robert Dickson will hit his last high C as Robert's of Charleston comes to a close.

Dickson will continue to sing at your supper through the end of the year. A closing date has not yet been determined for the restaurant at 182 East Bay St.

Call 577-7565 or visit www.robertsofcharleston.com.

Carter still rules

Chef Robert Carter still remains the one to beat on the CBS Early Show's "Chef on a Shoestring" challenge. Chefs are asked to prepare a three-course meal for under $35 and to date, Carter reigns supreme.

Coming soon

--Chef Brett McKee's newest venture on U.S. Highway 17 in Mount Pleasant has a November opening planned.

--Cork Bistro in Park Circle has opened for lunch 11 a.m.-3 p.m. Monday-Friday. It is at 1067 East Montague, North Charleston, 225-CORK (2675).

Correction

Chef Kevin Mitchell is an instructor at the Culinary Institute of Charleston, not the Art Institute of Charleston as reported.