Just In

        • At Cincinnati State: Here's the chance to dine on the “practice” of future chefs as culinary arts students present a dinner seriesopen to the public. Supervised by executive sous chef Todd Treon of Argosy Casino, students will begin serving a four-course plated banquet at 7:30 p.m., tonight

        Another banquet is scheduled for July 25, an a la carte menu for Aug. 15 and a buffet for Aug. 22. (All meals begin at 7:30 p.m.) Cost is $15. Reservations required: 569-1637.

        • At newsstands: The July/August issue of Saveur celebrates the art of ice cream with a look at the gelato of Sicily and other frozen confections from around the world ($5). And July's Cooking Light offers recipes for strawberry-buttermilk, wild blueberry and other reduced-fat gelati ($3.95).

Market Scan

        Don't mess around with habaneros. This lantern-shaped chile is considered the hottest in the world — 100 times hotter than jalapenos. Habanero means “from Havana,” although there is evidence that the pepper's origins date to South America in 6500 B.C., not Cuba. Habaneros are a popular ingredient in the cuisines of Jamaica and Mexico's Yucatan peninsula. In fresh form, they are grown to various stages of maturity in colors of green, yellow, orange, red and brown or chocolate. Choose habaneros with smooth, firm, unblemished skins. Store refrigerated, unwrapped, up to 2 weeks. Use sparingly in jerk sauces, salsas and in chili. And wear gloves when handling.

Sip It

        Woodbridge 1999 Syrah “California” ($9): This Robert Mondavi product is an amazing value. It combines beautiful, medium-deep purple color with moderately-strong, surprisingly-complex aromas and medium to full-bodied fruit-dominated flavors. It's also very food-friendly, especially with grilled meats and poultry. Buy a case before the word gets out.

        — John Vankat

Web grazing

        Find the latest grill gadgets, rubs, sauces and something called the “BBQ Brella” — a 6-foot umbrella to shelter grillers from sun and rain ($49.95) — at grilllovers.com.

        Hot Date

        Six local chefs will cook up a storm 10 a.m.-4 p.m. Saturday at Findlay Market in Over-the-Rhine. The chefs include Julie Francis of Aioli, Andre Leger of Palomino Euro Bistro, David Cook of Daveed's, Henry Warman of Cafe Cin-Cin, Paul Sebron of Mr. Pig and Stenger's Cafe and Andy Jacobs of Nicholson's. The chefs will create their dishes before on-lookers using ingredients from the historic market. Free recipes will be available. Information: www.findlaymarket.org or 352-6364.

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