Lauren Stuart, food service director at Woodland Park School District, introduced the Junior Chef program at the district last year. It’s designed for students from kindergarten to eighth grade.

“Through our catering jobs we teach students kitchen safety, sanitation, culinary skills, teamwork and professionalism,” she said. “The best thing is students gain self-confidence.”

The students will be preparing the “Imperfectly Delicious End of Summer Harvest Dinner” at Aspen Valley Ranch, 1150 S. West Road, Woodland Park, at 5 p.m. Sept. 12. The premise of the dinner is that even if a carrot is crooked it is still perfectly delicious. Stuart will be purchasing seconds (imperfect) produce from farmers at the Woodland Park Farmers Market.

“We’re going to try to get everything we need for the dinner from within a 150-mile radius.”

Cost is $25 per person and benefits the Harvest Center, Aspen Valley Ranch and the Junior Chef program. Details: 686-2036 (office), 648-4930 (cell), lstuart@wpsdk12.org.

Special appearance

By popular demand, Allen Smith, a culinary instructor at the Santa Fe School of Cooking and a judge at the Colorado Springs Chorale Chefs’ Gala last year, will teach four chiles rellenos classes at the Chefs Catalog retail store, 4697 Centennial Blvd., 10:30 a.m.-1 p.m. and 4-6:30 p.m. Sept. 4 and 5. His last appearance at Chefs sold out quickly, so don’t delay making reservations. The menu includes ancho chile rellenos with green chile and tomatillo sauce (chiles stuffed with chorizo and refried beans), chiles en nogada (green chiles stuffed with finely diced chicken with walnut cream sauce), cheese-stuffed chile rellenos in beer batter and arroz verde (pickled red onions). Cost is $50 per class. Details: 272-2700, chefscatalog.com.

Ooh la la

The Dining in Provence class takes place at Savory Spice Shop, 110 N. Tejon St., 5-6:30 p.m. Sunday. The class is in conjunction with the PILLAR Institute for Life Long Learning and will be taught by Mary and Dick Frieg, owners of the store. The menu includes tomato tartar, poached spice pears and herbed chicken. Dishes will be paired with rosé, the quintessential Provencal wine. Cost is $25 for members of PILLAR and $30 for nonmembers. Call 633-8803.

Seafood feast

The Margarita at PineCreek, 7350 Pine Creek Road, will host its annual Clam Jam at 3:30 p.m. Aug. 30. For $60 per person you get nine regional seafood dishes with accompaniments, dessert and nonalcoholic drinks. Details: 598-8667, margaritaatpinecreek.com.

Support the farm

Some of the best dinners during the summer are served in a barn at the Venetucci Farm, 5210 S. U.S. 85. The Starlight Dining series is where local chefs create an unforgettable meal from ingredients picked fresh at the farm the day of the dinner. A tour of the farm precedes dinner. Cost is $125 per person ($50 tax-deductible); proceeds support educational farm projects. The first dinner, Sept. 21, is with Farley and David McDonough, chefs and owners of Adam’s Mountain Cafe. Next up, Sept. 28, will find Brian Wallace, the chef at Natural Epicurean at The Broadmoor, doing the cooking. Register at ppcf.org or call 389-1251 ext. 100.

‘KVOR Table Talk’

Guests on the “KVOR Table Talk” radio show at 1 p.m. Saturday:

– Shawn Richards, owner and pit boss of Colorado Smokehouse Barbecue & Catering, 4737 Academy Blvd., talks about his new second location. His first eatery is at 6679 Camden Blvd., Fountain. Hours are 11 a.m. to 9 p.m. Mondays through Saturdays; 11 a.m. to 6 p.m. Sundays. Details: 424-7462 (new store), 651-1453 (Fountain store), coloradosmokehouse.net.

– Sali McGrath, owner of Sali’s Sassy Salsa, talks about how she is taking her business to the next level by going wholesale and where to find her salsa. Details: salissassysalsa.com.

– Maureen Christopher, with the Colorado Springs Dance Theatre Wine Festival, talks about the event at the Gold Room at The Mining Exchange, a Wyndham Grand Hotel & Spa, 9 S. Nevada Ave., 5 p.m. Aug. 21. Cost is $39 per person, $74 per couple. Details: 630-7434, csdance.org.

– Anne Markley, TESSA board member and co-chair of Pasta in the Park, talks about the event at Myron Stratton Home, 2525 S. Colorado Highway 115, 5:30-10 p.m. Aug. 22. For $120 per person you taste sauces during the Pasta Sauce Cook-off, sample beer and wine, and have seated dinner. The event benefits TESSA, an organization that empowers victims against intimate-partner violence. Details: tessacs.org.

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Send tips about restaurant openings, closings and specials to teresa.farney@gazettedev.gazette.com,

Twitter: @tffoodie or Facebook: Teresa Farney.