EVENTS | Kill me now

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Death By Chocolate


Valentine’s Day Massacre

Thurs. Feb. 15

6-8 p.m.

$20

Historic Rice Mill

Building

17 Lockwood Dr.

723-7952

www.charlestonfoodcompany.com

If the heart-shaped box of chocolates filled with assorted colors of goo isn’t enough to satisfy your desire for rich, creamy goodness, check out the Third Thursday Schmooze at the Historic Rice Mill Building. Good Food Catering executive chef Fred Neuville will be dishing out “heart-warming” shepherd’s pie, warm chocolate fondue, and “death by chocolate” truffles. Champagne will be aplenty for those who want to drown their post-Valentine’s Day sorrows. For the anti-bubbly crowd, a full bar, wine, and assorted beer will be on hand. The schmooze and booze festivity is only $20 and tip is included. So go eat, drink, be merry, and get yourself some much needed lovin’. THURSDAY

COOKING CLASS | Calling all budding Chef Boyardees

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Italian Cooking Class

Sat. Feb. 17

10 a.m. – 1 p.m.

$59

Culinary Institute of Charleston

7000 Rivers Ave.

574-6655

www.culinaryinstituteofcharleston.com

Tired of eating Hamburger Helper but have no idea where to begin in a kitchen? Don’t worry. Help is near. Venture to North Charleston this Saturday and learn how to cook a real hearty Italian meal with Culinary Institute of Charleston adjunct instructor Scott Stefanelli. He’ll be teaching the ins and outs of risotto, pasta sauce, and bruschetta. By showing how to use wild mushrooms, garlic, parsley, caramelized onions, gorgonzola, fennel, and shrimp to flavor dishes, he’ll be paving the eternal road of satisfied stomachs for those who want to learn. Now that’s amore. SATURDAY

DINNER | Meat lovers delight

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Viva Brazil!

Fri. Feb. 17

Sat. Feb. 18

5:30-11 p.m.

$85 (not including drinks or gratuity)

Tristan

55 S. Market St.

534-2155.

www.tristandining.com

Listen to this line-up: boar, buffalo, ostrich, venison, elk, quail, lamb, and rabbit. Sounds like a taxidermist’s wet dream, but it’s real, and it’s for the all-you-can-eat taking. In conjunction with the influx of wildlife aficionados, Tristan chef Ciaran Duffy will be dishing out the aforementioned wild game in a Brazilian steakhouse style. The meats are grilled on racks and sliced at the table, and will be accompanied with salad, vegetables, choices of sides, and churros! Yum. Guests can order from the a la carte menu if they please. Reservations strongly recommended. FRIDAY-SATURDAY