Food and wine calendar

COOKING

The granddaddy of cooking contests is now accepting entries for its big shindig in Orlando, Fla., in 2010. (Contestants last gathered right here in Dallas last April.) The 44th Pillsbury Bake-Off Contest invites you to send in original recipes for one of four categories: breakfast and brunches, entertaining appetizers, dinner made easy or sweet treats. The grand-prize winner takes home $1 million and a new kitchen. Recipes need to include at least one ingredient from two lists; to find those details and more, check www.bakeoff.com. The deadline to enter is April 20.

COOKIN' WITH OIL: Join chef Avner Samuel in the kitchen to learn about extra-virgin olive oil and how to use the heart-healthy oil. The class includes a four-course lunch with wine pairings. 10 a.m. Saturday; $95. Aurora, 4216 Oak Lawn; 214-528-9400.

SOUP'S ON: Head to NorthPark Center to sample soups and sides as part of the Dallas Junior Forum fundraiser SouperBowl Challenge. Fifty chef stations (such as Tillman's Roadhouse, Kona Grill, Abacus and the French Room) will be open. One $10 ticket gives you access to five tastings plus a raffle entry. Proceeds benefit charities including Ronald McDonald House, Frisco Family Services and Wipe Out Kids' Cancer. Noon to 5 p.m. Sunday. Throughout NorthPark, 8687 N. Central Expressway; 214-821-7719.

Also: SuperBowl Challenge also includes free chef demonstrations today through Sunday at the mall. Check the Web site for exact times and chefs, www.souperbowlchallenge.com.

SUPERFOODS TO THE RESCUE: In this hands-on workshop, you'll discover the benefits of superfoods – foods such as blueberries, leafy greens, tomatoes, nuts and fish that offer energy and disease protection. Learn how to add more superfoods to your diet and to prepare dishes including avocado temaki rolls with wasabi miso dipping sauce; seared black cod with kaffir lime coconut broth; and blueberry lemon crisp with dark chocolate squares. 11 a.m. to 2 p.m. Tuesday; $89. Milestone Culinary Center, 4531 McKinney Ave.; 214-217-2818.