Fire chiefs from Homestead and Pittsburgh will tap into kegs of Fire Chief Ale (an extra bitter ale) at Rock Bottom, Waterfront, at 7 tonight to kick off a three-week promotion to benefit the Mercy Burn and Trauma Unit.

	Christina Meyer, future Art Institute student, won a Teen Chef competition with Gulf Shrimp Martini with Floribbean Slaw, Tomato Salad With Avocado and Sherry-Chili Vinaigrette and "Creative" style Sauteed Fillet of Fresh Fish. Click photo for larger image.

Firefighters will tend bar on Tuesdays and Thursdays through April 13.

On April 6 firehouses will compete in a Chili Cook Off, and pork lovers can dig into a pig roast in the Brewer's Lounge, both at 6 p.m.

Kid's Fire Safety Day, noon to 4 p.m. April 9 and a Bachelor and Bachelorette Auction (women bid on dates with area firefighters) at 7 p.m. April 13 round out the schedule.

Last year, the event raised $10,600 for the children's play area in the Mercy Burn Unit and a hospitality inn for parents.

Winning hearts

Congratulations to the editors of "The Heart of Pittsburgh II" for winning this year's prestigious Tabasco Community Cookbook Award, Mid-Atlantic region, given by the McIlhenny Company.

A sequel to "The Heart of Pittsburgh," which won the same award in 1998, the cookbook is published by the Parent Teacher Guild of Sacred Heart Elementary School, Shadyside, and contains 316 recipes that parents and volunteers tested and retested before including in the book.

Like its predecessor, "The Heart of Pittsburgh II" features historical sketches and photos of 13 Pittsburgh neighborhoods,

You can find the book at more than 40 stores in the Pittsburgh area. Cost is $17.95. Details: 412-422-4466. Proceeds benefit the science and technology curriculum at Sacred Heart.

Up and coming

Christina Meyer, a high school senior from Boardman, Ohio, won first place in The Art Institute of Pittsburgh's regional Teen Chef scholarship competition March 11.

She'll now advance to the National Best Teen Chef competition in Fort Lauderdale April 29 for a chance at a $30,000 scholarship. The Art Institute staff is helping her prepare for this challenge.

Dip in

McGinnis Sisters will hold a cooking class on how to make dinner in a fondue pot Monday, 7 p.m. at The Melting Pot in Station Square. The three-course meal includes an appetizer, entree, dessert and one glass of wine. Cost is $45. Reservations: 412-858-7000 ext. 7.

Dry-aged beef

Giant Eagle is adding two Certified Angus dry-aged beef products to its meat department in select locations. The process of dry-aging beef significantly improves its flavor, texture and tenderness (and cost).

New on the market

Planter's -- Nut Lovers Mixes, combinations of popular nuts. For instance, Pistachio Lovers has pistachios (50 percent), cashews and almonds. Also comes in Cashew, Pecan and Macadamia Lovers. Our testers loved them all.

Schwebel's -- Whole Grain White, made with whole grain durum flour that has a lighter color than traditional whole-grain wheat flours and tastes like white bread. Youngstown-based Schwebel's, still a family-owned business, turns 100 this year. In 1906, a loaf of Schwebel's was 5 cents; today it's $2.89.

Knorr-Lipton -- Pasta Sides, made with whole grain (the buzzword this year) pasta. We tried the Alfredo with Creamy Parmesan and Romano Cheese Sauce (using chicken broth instead of water) and found it tasty and fast.

Passing muster

Mustard lovers: The Grand Champion Mustard at this year's World Wide Mustard Competition is "Dulcet Cuisine Madras Curry Mustard" from Lake Oswego, Ore.

More than 350 mustards from destinations as far away as Japan, France and Hawaii (and as close as Napa), were judged in 15 categories by food journalists and chefs as part of the 13th Annual Napa Valley Mustard Festival.

The last word

"A tale without love is like beef without mustard; an insipid dish." Anatole France, French writer.