Learn to raise chickens, visit local chicken coops and enjoy brunch made with locally-produced eggs during Wasatch Community Gardens "Chicken Week" celebration. It begins June 23 at 6 p.m. with an urban chicken workshop. Participants will learn how to build and maintain a chicken coop in their backyard. The workshop is $10, and will be held at the Grateful Tomato Garden, 800 S. 600 East, Salt Lake City.

The 5th Annual Tour de Coops is Saturday, June 26 from 10 a.m. to 2 p.m. Take a self-guided tour of some of Salt Lake City best urban chicken coops, with owners on hand to answer your questions. Cost is $10 per person, or $20 for groups or families.

Before you head out on the tour, stop by Squatters Brew Pub, 147 W. 300 South, for the first "Early Bird Brunch," featuring breakfast and prizes, from 9 a.m. to 11 a.m. Cost is $15, with proceeds benefitting WCG.

Registration is required for all three events. Get tickets at www.wasatchgardens.org or contact Brit Merrill at community@wasatchgardens.org, or at 801-359-2658, extension 11.

Have a smoothie, enjoy fireworks

Buy a smoothie at one of the six Utah Jamba Juice stores along the Wasatch Front and your purchase will help pay for the Sugar House fireworks. Through July 3, the company will donate 15 percent of all sales for the annual holiday show, which now depends on private donations. Jamba Juice has stores in Salt Lake City, Midvale, Taylorsville, South Jordan and Bountiful.

Virtual cooking class

Take a virtual cooking lesson with the chefs from Pei Wei Asian Diner. On June 16 at 7 p.m., log onto the internet and learn how to make four different mango-inspired recipes. Those who participate will get a discount code for 10 percent off their next online order. There are three ways to view the demonstration -- on the web: www.PeiWei.com; through the Facebook fan page: www.Facebook.com/PeiWei; or through the Livestream Broadcast Page: www.Livestream.com/PeiWei.

How to read a wine label

The Park City School of Wine continues its Friday night wine series on June 18 with a lesson on "How to Read a Wine Label." The 45-minute class starts at 6:15 p.m. and will be held at the Silver Baron Lodge (next to the Lodges at Deer Valley), 2880 Deer Valley Drive, Park City. Cost is $20, and includes a tasting of five wines. Patrons must be at least 21 to attend. To reserve a spot, call 435-655-9463.

Cookies for kids

A bake sale to raise money for pediatric cancer research will held Saturday, June 19, from noon to 4 p.m. at the Walmart at 5675 W. 6200 South, in West Valley City. The "Cookies for Kids' Cancer" event is sponsored by SaltLakeCityMommies.com, a networking group for Utah mothers.

Blue Lemon opens in SLC

Blue Lemon, a popular one-year-old restaurant in Utah County, recently opened its second location in the City Creek Center in downtown Salt Lake City. Chef/owner Todd Leonard makes salads, soups, sandwiches, entrees and dessert using fresh ingredients that are never fried or microwaved. Popular items include the shrimp and raspberry chicken salad, chipotle barbecue brisket sandwich and fiery fish tacos. The restaurant offers grab-and-go drinks and pastries.

Ultimate chefs crowned

Chefs Jared Young and Billy Sotelo from Salt Lake City's Oasis and Faustina restaurants won the "Ultimate Chef Challenge," held recently at the South Town Expo Center as part of the Nicholas & Co. annual food show. The duo, part of the LaSalle Restaurant Group, earned bragging rights and a chance to cook for the stars during the 2011 Sundance Film Festival. Each team of chefs had 90 minutes to prepare four different dishes using lamb -- the secret ingredient revealed just before the start of the competition. Young and Sotello impressed the judges with a lamb tartar; lamb T-bones; lamb bruschetta; and ancho-glazed lamb chops. They defeated chefs from Wild Grape, Goldener Hirsch, Log Haven and O.C. Tanner.

New food magazine

The first issue of Edible Wasatch , a new print and online magazine about Northern Utah food, is now available at the Downtown Farmers Market at Pioneer Park, Harmons, Dan's and Whole Foods grocery stores, as well as several other locations throughout Utah. Published quarterly -- with the seasons -- the magazine will highlight farmers, chefs and food artisans along the Wasatch Front.