Seven local chefs will compete Feb. 25 for the title of shrimp and grits champion in the first ever Chapel Hill-Carrboro Chefs' Throwdown.

The event at The Carolina Inn is open to the public who will vote for the fan favorite. It costs $15 to attend the event, which is from 1-4 p.m.

The participating chefs include: Jeremy Blankenship of Tyler's Taproom; Trey Cleveland of Top of the Hill Restaurant & Brewery; Adam Cobb of Glasshalfull; Bret Jennings of Elaine's on Franklin; Vimala Rajendran of Vimala's Curryblossom Café; Jimmy Reale of Carolina Crossroads Restaurant and Bar; and Adam Rose of Il Palio at the Siena Hotel.

For more information and tickets, go to www.CarolinaInnThrowdown.com.

A portion of the proceeds will benefit TABLE, a nonprofit aimed at helping children at risk of hunger.

There's lots to read in today's food section.

I have a story about the canning revival being here to stay with some recipes that range from Sweet Yellow Squash Pickles and Ginger Peach Preserves.

Don't you love the photo to the left? I think Staff Photographer and Mouthful contributor Juli Leonard did an excellent job. Those squash pickles glow.

I have a profile of April McGreger of Farmers Daughter, who sells pickles, kimchi and fruit preserves at the Carrboro Farmers Market. Look HERE on the blog for recipes from McGreger.

Greg Cox's Epicurean column is about Vimala's Curryblossom Cafe in Chapel Hill and Mawa's Taste of Africa in Morrisville.

And Suzanne Havala Hobbs' On the Table column is about how make a better diet easier to achieve.