Southern Living's November issue names Mama Dip's as one of the five best Southern diners. Here's the details from the press release: 

"Mama Dip’s Kitchen (Chapel Hill, NC): Mildred Edna Cotton Council grew up watching her mother use the ‘dump cooking’ method that measures ingredients by sight and taste instead of by recipe. Luckily Mildred, also known as Mama Dip, wrote down her recipes.  Otherwise, the family members who helped her open Mama’s Dip Kitchen in 1976 near the University of North Carolina campus wouldn’t be able to make dishes such as Mildred’s succulent pork chops and fried chicken."

Southern Living's not to miss dish at Mama's Dip: "Community Nurse Macaroni and Cheese (named for the traveling public health nurses who once showed young mothers how to make nutritious meals)." 

I finally chose the winners of the recent cookbook giveaways. I'm awaiting e-mail addresses from our tech folks from these Mouthful readers. Look for the e-mail from me.   

• donnau won a copy of"Weight Watchers New Complete Cookbook: Momentum Program Edition.

• zionandsheol won "The $7 a meal Healthy Cookbook," by Chef Susan Irby and the companion book, "The $7 a meal Quick & Easy Cookbook," by Chef Susan Irby. 

• noonie23 won Matt and Ted Lee's new cookbook, "Simple Fresh Southern."

I still have one pending cookbook giveaway. To enter for a chance to win "Quick, Cheap Comfort Food: 100-plus Fresh Recipes for Meals in a Hurry," by Victoria Shearer.

You must leave a comment at the bottom of this earlier post to be entered. The deadline is noon, Friday.

Sue Stock just posted the Triple Coupons deal list on her blog. Here is the link. 

Jibarra is featuring a fall happy hour special, with $3 appetizers at the bar from 5-7pm.

That's in addition to daily ongoing specials such as half price bottles of wine on Sunday nights. Check out the full schedule of weekly specials here.

Blu Seafood's next themed wine dinner is 7 p.m. Nov. 18.

This Italian-American feast will be feature four courses and fine wine for only $45.

The staff typically dresses up to match the theme. So expect lots of goombah jokes, track suits, exposed chest hair and gold necklaces.

To make a reservation, call 286-9777.

The Weathervane, the restaurant at A Southern Season, is hosting a wine dinner featuring wines from the Villa San-Juliette vineyard Nov. 16.

Five courses will be paired with five wines from the California vineyard. Some of the courses include pan-seared grouper with mango lemongrass broth and radish salad served with  sauvignon blanc, gnocchi with braised leeks, star anise cured bacon in a light red wine sauce served with petit syrah and roasted poulet rouge with crowder pea salad, dried fruit compote and black berry coulis served with merlot. 

The dinner costs $60 per person, excluding tax and tip. To make a reservation, call 929-9466.

Jules Shepard, a gluten-free cooking instructor, returns to EarthFare in Raleigh Nov. 15 to teach a class for how to cook a gluten-free Thanksgiving feast.

Zach of the Gluten Free Raleigh blog has the details here.

Bogart's American Grill is offering a Mad Men special on Fridays. The meal deal is prime rib, a baked potato and a side salad for $19.99. Oh so, the haute cuisine of the 1950s.

The American Turkish Association of North Carolina is offering a cooking class later this month.

The class will be 3 p.m.-6 p.m., Sunday, Nov. 22. The class will be held at the ATA-NC's Turkish House at 303 E. Durham Road, Suite F, Cary. 

The cost is $35 per person or $60 for couples. 

To register, send an e-mail to turkishcookingclass@yahoo.com or call 219-2516.

The Chatham County Center of the N.C. Cooperative Extension is hosting its last Farm Show & Tell of the year tonight.

The tour happens from 4:30 p.m.-6:30 p.m. at the Piedmont Biofarm in Pittsboro. The tour will include cool weather crops, season extension techniques, 10 varieties of sweet potato, Jerusalem artichokes, about 100 varieties of peppers and more. 

No registration is needed. But the tour will start promptly at 4:30 p.m. and will happen rain or shine. 

To get to the Biofarm from downtown Pittsboro, take Highway 64 east, go about one mile and turn right onto Industrial Park Drive. Follow this road until it becomes a gravel road, and turn left on Lorax Lane and park outside the gate of the Piedmont Biofuels Industrial Plant. Walk through the gate and stay to the left where you will see the farm.