Doors are open Tuesday through Sunday at East End Market, with vendors including Olde Hearth Bread Co., Lineage Coffee Roasting, Skyebird Juice Bar (above), Local Roots Farm Store, Fatto in Casa Italian specialties, la Femme du Fromage cheesemonger and Houndstooth Sauce Company, among others. In addition, Cuisiniers Catering headquarters is there, and Henry and Michele Salgado of Spanish River Grill in New Smyrna Beach are opening Txokos Basque Kitchen, still under construction. 3201 Corrine Dr., Orlando.

Central Florida’s first American Heart Association Teaching Garden is growing at Fern Creek Elementary in Orlando, a hands-on learning experience rooted in nutritional choices. “What sets this garden apart is the AHA science behind the gardens and education materials provided to the schools,” says Meagan Mills of the AHA. Fern Creek was chosen because 20 to 25 percent of students are considered homeless, and it is a Title I school with 90 percent of students on the free/reduced lunch program. The garden is sponsored locally by PNC Bank.

Tampa’s Cigar City Brewing was Florida’s lone medal at the 2013 Great American Beer Festival Gold, judged the best of 4,809 beers across 84 beer categories and 138 different beer styles. CCB won a gold medal in the Pro-Am category for its Poblano Wit, a collaboration between Cigar City’s Head Brewer Wayne Wambles and home brewer Jeff Gladish.

New “Swine Hour” from 4:30 to 6 p.m. Tuesday through Friday at the Ravenous Pig features $8 signature cocktails, $4 draft beers, $7 wine and $4 house bubbly with appetizers like BLT biscuits, stuffed dates and house-made soft pretzels.

Bleu Ribbon Kitchen in Orlando’s Le Cordon Bleu program helps fledgling cooks take skills to the next level in two-, three- and five-day workshops to perfect basic culinary techniques, explore cuisines and delve into seasonal topics and trends. Bleu Ribbon Kitchen programs range from $99 to $1,875. To view a schedule of upcoming workshops and enroll, visit their website.

Armed with a Smoking Gun — a handheld food smoker that imparts flavor without exposing food to fire — Chef Cory York of deep blu seafood grill smoked the competition at the Food Fighters Challenge at Halperns’ Steak and Gary’s Seafood Annual Food Show in September. In keeping with deep blu’s commitment to sustainable seafood, York prepared ocean-raised cobia provided by Open Blue.

—Pam Brandon