On Tuesdays, On the Menu provides the latest news from the Charleston area’s extensive culinary community, including new restaurants, new menu items and upcoming events, as well as details about local chefs. Submissions should be sent to dailyjournal@scbiznews.com.

Slow Food Charleston is hosting a Farm to Plate Picnic on June 28 on Wadmalaw Island. The picnic, which runs from 4 to 8 p.m. at Thackeray Farms, will include farm tours led by event hosts and local farmers Shawn Thackeray of Thackeray Farms and Rita Bachman of Rita’s Roots.

Guests are encouraged to bring their own picnic, drinks, and blankets or chairs.

Local food writer Holly Herrick will be signing copies of her new cookbook, Southern Farmers Market Cookbook. Event planner Mitchell Crosby of JMC Charleston will be hosting an American Pie Auction with homemade pies going to the highest bidder. Live bluegrass music will be provided by Ricky Rio of Legare Farms.

Cost is $10 for Slow Food members and $20 for nonmembers. For more information, send an e-mail or call 843-225-4307. The proceeds will benefit Slow Food’s organic garden project at Sanders-Clyde Elementary School in downtown Charleston.

Thackeray Farms is at 1364 Harts Bluff Road on Wadmalaw Island.

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Caviar & Bananas is offering Spoleto Finale Picnic Bags especially for the Festival Finale, which takes place Sunday at Middleton Place. The picnic bags, designed for two people, will include a cheese board, sliced salami, house-made hummus, a French baguette, bottled water and a choice of a bottle of sparkling, red or white wine.

The cost is $20 without wine, $32 with wine. Customers also can customize a bag to suit their tastes and budget. Order in advance by calling 843-577-7757.

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Charleston barbecue pit master Jimmy Hagood and his BlackJack Barbecue Cooking Team are returning to New York for the annual Big Apple Barbecue Block Party on June 13 and 14.

The BlackJack team is transporting its 27-foot-long double-decker barbecue rig to Madison Square Park to represent South Carolina at the annual showcase of the country’s top pit masters. Hagood is expecting to serve more than 2,000 pounds of barbecue.

The block party includes live music, seminars and cooking demonstrations, with barbecue available by the plate. The event raises money for the Madison Square Park Conservancy.

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Callie’s Charleston Biscuits is adding a sweet new variance to its artisanal biscuit line with handmade shortcakes. The shortcakes, a traditional Southern dessert, are biscuits sweetened with cream, sugar and vanilla. They can be reheated and served with ripe berries, whipped cream, lemon curd or jam.

This newest addition joins the other flavors of Callie’s biscuits: country ham, cocktail ham, cheddar cheese, cinnamon and buttermilk. For more information or to place an order, call 843-577-1198 or go online.

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Ted’s Butcherblock is offering a Spoleto special: Picnic in a Bag, suited for Spoleto events. The picnic packed for two includes Manchego cheese, Genoa salami, crostini, Marcona almonds, grapes, bottled water and a bottle of sauvignon blanc or Shiraz. It’s all packed with cups, napkins, plates and utensils.

The cost of the bag is $25. Orders during Spoleto, which ends June 7, will include a locally made chocolate caramel bar from Sweet Teeth Confection. For more information or to order, call 843-577-0094 or send an e-mail.