Dragonheart Art Auction Extravaganza: Seeking entries for Oct. 24 art auction. You may choose to interpret the cancer survivor mission of DragonBoat Beaufort or just the dragon element. You may combine both. Entries due 11 a.m.-6 p.m. Oct. 17 at ARTworks, 2127 Boundary St., Beaufort. Only one entry per artist. Please include: title, name, contact information and price. This is the only day entries will be accepted unless special arrangements are requested. 843-522-0200. www.dragonboatbeaufort.org
Dragonheart Art Auction Extravaganza: Seeking entries for Oct. 24 art auction. You may choose to interpret the cancer survivor mission of DragonBoat Beaufort or just the dragon element. You may combine both. Entries due 11 a.m.-6 p.m. Oct. 17 at ARTworks, 2127 Boundary St., Beaufort. Only one entry per artist. Please include: title, name, contact information and price. This is the only day entries will be accepted unless special arrangements are requested. 843-522-0200. www.dragonboatbeaufort.org Submitted photo
Dragonheart Art Auction Extravaganza: Seeking entries for Oct. 24 art auction. You may choose to interpret the cancer survivor mission of DragonBoat Beaufort or just the dragon element. You may combine both. Entries due 11 a.m.-6 p.m. Oct. 17 at ARTworks, 2127 Boundary St., Beaufort. Only one entry per artist. Please include: title, name, contact information and price. This is the only day entries will be accepted unless special arrangements are requested. 843-522-0200. www.dragonboatbeaufort.org Submitted photo

Calendar of Lowcountry Events ... Aug. 23 and beyond

August 22, 2012 06:05 PM

UPDATED August 29, 2012 05:16 PM

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  • You've got to try this brisket slider: it's like meat candy

    One Hot Mama's chef Orchid Palmeier has come up with a brisket burnt ends slider she says is 'like meat candy." It comes with pickled onions and deviled egg schmear on top, and is One Hot Mama's offering at this year's Taste of the Season event on Friday night. Here, she shows what goes into the making of the slider, including the preparation of the brisket, which includes at least 17 hours of smoking.