Osteria la Bottiglia, 420 King St., will host a wine dinner Tuesday featuring bottles from Piemonte and Tuscany. The dinner will be three courses served with four wines. An importer from Italy is flying in. The dinner is $55 and doesn’t include tax and gratuity. Call 727-4158 to reserve a spot.
A wood-fired pizza oven workshop will take place 10 a.m.-6 p.m. Saturday at Awendaw Green. The suggested donation is $20; children are free. www.lowcountrynaturalbuilding.com.
Cooper River Baptist Church, 1059 Crawford St., North Charleston, will host its third annual Spring Tea and Luncheon 11 a.m.- 2 p.m. April 26-29. The proceeds will be used for church repairs. Look for homemade soups, salads, sandwiches and homemade desserts. Takeout available. 747-7389.
Cru Catering announces a partnership with chef Justin Broome, owner of Fuel Cantina, a Caribbean-inspired restaurant in Charleston. Chefs John Zucker of Cru Cafe and Broome will oversee all aspects of Cru Catering, including enhancing culinary opportunities under the Cru and Fuel brands. Fuel Cantina is at 211 Rutledge Ave. Visit www.fuel charleston.com and www.crucatering.com.
Aspiring chefs with a passion for food will put their kitchen skills to the test as they compete for tuition scholarships Saturday at The International Culinary School at The Art Institute of Charleston, a branch of The Art Institute of Atlanta.
The Local Cook-off Competitions will be judged by professional chefs and culinary faculty, who will name one winner in each of two categories: high school seniors (The Art Institutes Best Teen Chef Competition) and high school graduates (The Art Institutes Culinary Scholarship Competition). A second-place finisher also will be named in the Best Teen Chef Competition for high school seniors. The winners will earn tuition scholarships: $4,000 for the Best Teen Chef winner and $1,000 for the Best Teen Chef second-place winner, while the winner of the high school graduate category will earn a $1,500 tuition scholarship. Go to www.artinstitutes.edu/culinary or contact The Art Institute of Charleston at firstname.lastname@example.org or 803-737-2260.
Tristan Restaurant and Charleston Stage partner for dinner and two tickets to “The Wiz” for Thursday, Friday and Saturday night performances. The cost is $150 and includes valet parking at Tristan, one appetizer, two salads and two entrees plus one bottle of house wine and a post-show dessert. Dinner begins at 5:30 p.m. Call the Charleston Stage Box Office at 577-7183 to purchase a package.
Blu Restaurant and Bar and FlyLine Wine present “Wine and Dine With a View in Mind” today. A champagne reception will begin at 6 p.m. followed by a four-course dinner with dessert and a cordial. Charleston Angler also will be doing a fly-line demonstration. Reservations at 588-6658 or at Opentable.com. The cost is $50.
Blu also has announced the launch of the new Grab and Go “Cafe Roasted,” which will open for the season April 25. Blu is at 1 Center St., Folly Beach.
Bull Street Gourmet & Market is partnering with Westbrook Brewery and hosting six ales and five courses at their first beer dinner at 6 p.m. April 26. Reservations are required. The cost is $50. Call 722-6464; info@bullstreetgourmetandmarket. Bull Street Gourmet & Market is at 120 King St.
Tutti Frutti frozen yogurt has opened at 903 Houston Northcutt Blvd. Visit tutti fruttimtp.com 654-9231.
Amanda Karkut has joined Dunleavy’s Pub on Sullivan’s Island as head chef and new menu development manager. Dunleavy’s Pub is at 2213 Middle St., 883-9646.
Charleston Grill will host the second installment of its Charleston Grill Wine Region Series at 6:30 p.m. May 8. Executive chef Michelle Weaver and sommelier Rick Rubel will explore the flavors of wine and food from the Umbria region, starting the evening with a tasting reception of wines and hors d’oeuvres. A three-course wine dinner with pairings will follow in the Vintner’s Room at Charleston Grill.
The cost of the reception and dinner is $75, plus tax and gratuity. Reservations are required, and seating is limited. Call 577-4522.