Blueberry pie is a great summer dessert, but first you have to grow the berries (OK, you could buy them, but that’s not quite as fun or tasty.) Berry maven Walter Harrill of Imaldris Farm is offering an afternoon workshop in blueberry management through the Organic Growers School. The class, geared toward backyard growers, includes an orchard tour and discussion of planting, pruning, pest control and pollination, among other topics. The Sunday, May 20, workshop costs $30; to register, call 628-9377
Blackwater Grille chef Scott Adams is hoping his take on mountain trout is at least as good as—deep breath here—a North Carolina watermelon salad with fresh mozzarella, toasted almonds and balsamic vinaigrette over homemade organic greens and sage flatbread. That in-need-of-a-nickname creation from Crippen’s Country Inn and Restaurant in Blowing Rock last year won the inaugural Best Dish of N.C. award from the state Department of Agriculture and Consumer Services. This year, Adams’ red mountain trout with rosemary-honey cream and wild mushrooms is one of three finalists in the running for the top prize. The dish will be served at Adams’ Laurel Park restaurant through July 31; the winner will be announced in August.
The Weinhaus’ upcoming wine dinner features seafood and a view: A five-course meal at The Boathouse, the Arden restaurant on the banks of Lake Julian, is scheduled for Tuesday, May 22, at 7 p.m. Cost is $55 per person. For reservations, call 254-6453.
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