Katie Coleman’s friends confessed to her that they wanted to shop at the Durham Farmers Market, but didn’t know how to cook what they bought. Coleman, a graduate of the acclaimed Culinary Institute of America, figured she could help. In January, she founded Durham Spirits Co. (311 E. Trinity Ave., durhamspiritscompany.com, 425-463-5430) to offer in-home cooking and mixology classes to the Triangle.

It turns out that even more people need cooking lessons. So, at the end of June, Durham Spirits Co. expanded, opening a brick-and-mortar shop only blocks from the market where Coleman offers courses.

For cooking classes, Coleman says her goal is to “make people feel comfortable in the kitchen” and to “learn to cook using local ingredients.” At an upcoming session on Saturday called “Farmers Market Lunch” (11 a.m.–1 p.m.; $59), Coleman will take a group of students to the Durham Farmers Market to buy ingredients. Later, back at the company’s kitchen, the group will create a meal from its purchases.

For cocktail courses, Coleman teaches students how to make crafted drinks at home “using liquor found in the local ABC store.” The next spirits course will take place 4–6 p.m. on July 17 ($49). Billed as a rum tasting, that class will feature a discussion of six rums paired with food samples.

Coleman’s courses are still available for in-home private parties, though those can also be booked at the new location. For more information or to register for a class, visit the company online.

If it’s Friday and your fridge is bare of locally grown veggies, the Farmstand at Ninth Street Bakery (136 E. Chapel Hill St., Durham, ninthstbakery.com, 688-5606) is featuring local produce, including eggs, pastries and breads. The Farmstand runs from 11:30 a.m.–2:30 p.m.

Last week, Cantina South (510 Glenwood Ave., Raleigh, cantinasouth.com, 720-4778) opened in the former Bogart’s space. Owner Kevin Summers, previously of Rocky Top Hospitality, says the new restaurant is a “modern Mexican kitchen with a cool, hip twist to it.”

It will offer weekday lunches, weekend brunches and dinner every night. Expect a range of tacos including beef or charbroiled chicken ($11 for 2, $15 for 3), and enchiladas filled with the likes of slow-cooked duck ($16). Cantina South also features six types of ceviche served with plantain chips or tortillas, including N.C. toro tuna in a melon mint and jalapeño broth ($11) and lobster marinated in a sour-orange coconut stock ($14).

Cantina South will celebrate its opening 7–9 p.m. on July 14. Later that evening, the restaurant will feature a DJ and dancing until its close at 2 a.m., as it plans to do regularly on weekend nights.

Raw food fansor those curious about itmight be interested in author Karen Ranzi’s talk, “Super Healthy Children,” Sunday, July 17, at 6:30 p.m. at Earth Fare, 10341 Moncreiffe Road, in Raleigh’s Brier Creek shopping center. Admission is $10. Ranzi wrote the book Creating Healthy Children: Through Attachment Parenting and Raw Foods. More info is available at ncraw.com.

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