What's up in Charlotte's food world:
- Thursday is the annual Mallard Creek Presbyterian Church Barbecue, my favorite excuse to sit at a trestle table and consider the role of white bread as a pork-pusher. Yes, there are politicians. But remember, it's really a fundraiser for the church. If you're keeping track, this is the 82nd. Get the directions and details here.
- Johnson & Wales chef Peter Reinhart will read from his book, "Mastering Gluten-Free, Sugar-Free Baking," at 7 p.m. next Wednesday, Nov. 2, at the House of Olives, 16620 Cranlyn Road in Huntersville. It's free, but you need to register. Call 704-895-6950.
- "Tiny Chef" Susanne Dillingham will teach a fall cooking class using produce and meats from local farms, from 1-4 p.m. Saturday at Reid's Fine Foods, 2823 Selwyn Ave. Cost: $75; register online at www.reids.com.
- The Davidson Farmers Market starts its winter schedule Nov.5 (9 a.m.-noon, every other week), with the market's first Winter Market Chef Challenge. Chefs will be given four mystery-basket items and will get 10 minutes to shop for a fifth, then will get 45 minutes to prepare a dish for judging. The competing chefs are personal chef Vera Samuels, Wes Choplin of Choplin's, Joe Kindred of Rooster's, Andres Arboleda of Flatiron and Adam Spears of Chef Charles Catering. Details and market schedule: www.davidsonfarmersmarket.org.
Fresh Market stores will hold tastings of holiday foods, including appetizers, desserts and standing rib roast, noon-6 p.m. Nov. 4 and 11 a.m.-5 p.m. Nov. 5.