Some of Bill Smith's favorite events over the past few years include:

* Cooking Green Tabasco Chicken and Persimmon Pudding at The Love House, The Center for the Study of the American South.

* Teaching "How to Cook a Whole Duck,"using every part of the duck, at the Southeastern Wildlife Expo.

* Annual pilgrimages to Oxford, MS, for the Southern Foodways Alliance Symposiums.

* Field Trips with the Southern Foodways Alliance, meeting other cooks and learning foodways in Bristol, Va; Appalachicola, FL; Atlanta's Buford Highway; Louisville, KY; Charleston; New Orleans.

* Teaching a weekend of Banana Leaf Tamales at the Viking Range Cooking School in Greenwood, MS.

* A He-said, She-said Bouillabaisse Class with Moreton Neal at A Southern Season in Chapel Hill, NC.

* Demonstrating House-Cured Corned Hams and Ice Cream Creations in Palmetto Bluff, SC.

* Cooking Tamales in Atlanta for the James Beard Fundraiser Sunday Supper South with Anne Quatrano.

* Driving to New York City with his staff for more than a decade to cook together at the James Beard House.


* December 3, 2010 -- Pittsboro, NC -- Southern Foodways Alliance Community Cookbook Oyster Roast and Book Signing w/ John T. Edge and Sheri Castle --

* December 8, 2010 -- Statewide NC -- WUNC "The State of Things" with John T Edge, talking about the Southern Foodways Alliance --

* December 8, 2010 -- Statewide NC -- UNC-TV with John T. Edge, talking about the Southern Fooways Alliance --

* March 3-6 -- Charleston, SC -- Charleston Food & Wine Demo

* April 9-10 -- Greenville, SC -- Potlikker Festival for Southern Foodways Alliance

* May 19-22 -- Little Rock, AR -- Town & Country Culinary Weekend

* June 3-5 -- New York City -- Big Block Barbecue

* June 24-26 -- Lafayette, LA -- Southern Foodways Alliance Field Trip

* October 27-30 -- Oxford, MS -- Southern Foodways Alliance Symposium