IACP nomination for Peter Reinhart

How do you identify Peter Reinhart: Johnson & Wales instructor, pizza and bread-baking expert, local-food scene supporter, soon to be author of a new book on gluten-free baking?

OK, add one more: Reinhart's blog, Pizza Quest, got a nomination from the International Association of Culinary Professionals on Thursday afternoon. (And yes, that's Peter wearing one of his James Beard medals -- he's won a couple of those for his books.)

If you know Peter, you know that his eyes get a special glow whenever pizza is the subject. His blog includes pizza explorations all over the country, webisodes, cooking lessons and pretty anything pizza-related.

IACP is one of several culinary organizations that give awards for food writing in various forms (the James Beard Foundation nominations are announced in March; the Association of Food Journalists awards are announced in the fall).

The IACP awards include book and food-writing awards; blogs are under the category New Media & Broadcast. Also nominatied in the blog category: Cheryl Sternman Rule for 5 Second Rule, and Tom Hirschfeld for Bona Fide Farm Food.

Winners are announced in April. For a complete list of nominations, go to www.iacp.com.

Barbecue time, and more

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.
• Tastings:

Total Wine & More stores will hold tastings of Halloween-theme and fall-appropriate wines and beers on Saturday, from noon-6 p.m.
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.