TOUGH COMPETITION: At last year's event, chef Joe Mitchell of Chestnut restaurant worked on prying open the jaws of a cooked lamb's head — the competition's secret ingredient.

Small bites: Getting wacky at Whacked

FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.