Charlotte-area food notes

Up your cooking game

If fall puts you in the mood for food, try a cooking class:

▪ The Secret Chocolatier gets you started on holiday gifts with “Bark Making,” 2-3:15 p.m. Oct. 3, at 11318 N. Community House Road; $20. Email info@thesecretchocolatier.com or call 704-323-8178.

▪ The CityKitch, 9545 Pinnacle Dr., has a bread-baking class for kids, taught by Adam Spears of Local Loaf, 10 a.m.-1 p.m. Oct. 3; $45. Register at www.thecitykitch.com or call 704-499-3046.

▪ Central Piedmont Community College will start an eight-week Culinary Boot Camp, for home cooks who want to take their skills to the next level. The class is $687 and meets either 5:30-9:30 p.m. Tuesdays and Thursdays or 9:30 a.m.-3 p.m. Saturdays at the central campus. Details and registration: Email charlottecooks@cpcc.edu.

Yes, Penzeys is now at the Arboretum

If you’re a fan of the mail-order spice company Penzeys, there’s now a Penzeys Spice Store at the Arboretum, 8128 Providence Road. (The store is near Michaels, between Portofino and the Wine Vintner.) Hours: 10 a.m.-6 p.m. Monday-Saturday, 11 a.m.-5 p.m. Sunday. 980-272-9147.

Oktoberfest in Rock Hill

Epiphany Lutheran Church, 2370 W. Main St. in Rock Hill, holds its fourth annual Oktoberfest 3-7 p.m. Oct. 3. Admission is free; bring canned goods for a food drive. Includes German beer, wine, food, games and music.

Freeze herbs for stocks and soups

Here’s a trick for freezing herbs: Ice cube trays. Chop herbs (feel free to mix and match), pile them generously into ice cube trays, then add a little water or chicken broth. Cover loosely with plastic wrap, then pop the tray in the freezer for at least one night. Use the cubes to add flavor to soups, broths and more. This works best with basil, chives, parsley and dill. Rosemary, thyme and sage benefit more from drying than freezing.

Michelle Stark, Tampa Bay Times

This story was originally published September 28, 2015 at 10:43 AM with the headline "Charlotte-area food notes."