It’ll be hog heaven at Ray Price Harley-Davidson/ Buell (1126 S. Saunders St., Raleigh, 832-2261, on Saturday. They’re celebrating Hogs Gone Wild Day with, naturally, a barbecue contest. It’s too late to enter (the deadline was Aug. 11), but it’s not too late to show up and taste the 10 contestants’ best efforts. The contestants will try to impress various celebrity judgesincluding Steve Bizzell, the Johnston County sheriffto win $500 for first prize, $250 for second, $100 for third, and a people’s choice award. The eating, which is part of a whole day worth of hog-related events, begins at noon.

Speaking of barbecue, ACME and the Chapel Hill Wine Company will host an “Eat Local” Wine Dinner Sunday, Aug. 19, at 6:30 p.m. at ACME in Carrboro (110 E. Main St.,, featuringamong many other dishes, all locally grown and sourcedbraised barbecue short ribs. The dinner, which is $60 per person, includes four courses and dessert. Other highlights include Carolina quail stuffed with local pork sausage, and a warm white peach and mascarpone tart. Reservations are required: 929-2263.

The last of Chatham’s Potlucks in a Pasture is on Sunday. ChathamArts ( sponsors these events to raise awareness about local farmers’ and artists’ contribution to the local economy, and to raise money for arts and cultural programs in the schools and community throughout the year. On Sunday, Harland’s Creek Farm (four miles west of Pittsboro, off of U.S. 64 via Manco Dairy Road) is the host, and the event, which includes a farm tour and music, begins at 6 p.m.

Here’s how it works: Bring a dishenough to feed eight peoplemade with at least one local ingredient, plus a copy of the recipe. Adults and children over 12 are asked to donate $10; $5 for children under 12; free for children under 5. For potluck details, call 219-9840.

Congratulations to Bonne Soirée (431 W. Franklin St., Chapel Hill, 928-8388), which received a nod in the September issue of Bon Appetit magazine. For its annual restaurant guide, the magazine featured small, neighborhood places beloved by readers, and recipes from each. Bonne Soirée, which seats just 35 people, opened a year ago. Chef-owner Chip Smith contributed a recipe for goat cheese ravioli with bell peppers and brown butter.

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