He's cooking steak and more

I had a blog post earlier in the spring on a cooking class that later changed its date. So, let's update:

Chef Ben Miles of BLT Steak will teach a class this Saturday (June 16) from noon to 2 p.m. at Reid's Fine Foods, 2823 Selwyn Ave. The class costs $75 and the menu includes Parisienne Gnocchi, Alaskan halibut, beef strip loin with grilled ramp Hollandaise, and poached peaches with cornmeal shortbread and creme fraiche ice cream, plus wine pairings for each.

In addition, the store and the chef will collect donations to help buy uniforms for the Sterling Elementary basketball team. Miles established Sterling Elementary's garden, which is used to help the Meals on Wheels program at Friendship Farms and Gardens.

Reservations are required, so call quick: 800-998-9855.

Reid's plans international cooking classes

Reid's Fine Foods, 2823 Selwyn Ave., is getting all worldly on us with the new lineup of cooking classes, taught by Heidi Billotto:

Cuban is 1-4 p.m. Sunday, April 29. Dishes: Arroz Con Pollo, Ropa Vieja, Black Beans and Rice and Capered Baked Fish. $65.

French is 9:30 a.m.-noon Monday, April 30. Dishes: Spinach Souffle, Tomato and Eggplant Timbale, Chicken With Herbs de Provence and Custard-Stuffed Profiteroles. $55.

Mediterranean is 9:30 a.m.-noon Monday, May 14. Dishes: Pita With Olive Oil, Za'tar and Sumac, White Fish poached with olive oil and pesto, Beef Kebabs With Olive Oil, Herbs and Lemon and Lemon Olive Oil Semolina Cake. $65.

Spain is 11 a.m.-2 p.m. Saturday, May 19. Dishes: Chorizo Tapas, Paella, Catalonian Chickpea Salad and Orange-Glazed Flan. $65.

Then it gets a little more local, with Fresh from the Farm, 9:30 a.m.-noon May 21, $55; and guest chef Ben Miles of BLT Steak, noon-2 p.m. May 26, $75.

Register for classes online, at www.reids.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.