Margaret’s Fine Imports , 5872 Forbes Ave., Squirrel Hill, is offering free tea classes and tastings on the second Wednesday of each month at 7 p.m. The next event is July 9. Topics include the history and types of tea, steeping techniques, storing tea, gadgets and health benefits. Tea samples and European cookies will be served. Registration is required. Details: 412-422-1606.

Frick chefs share popular puree recipe One of the most popular salads served by The Cafe at the Frick in Point Breeze is sweet-pea canapes, consisting of roasted sliced new potatoes topped with sweet pea mousse and bacon over greenhouse lettuces with grated beets and shallot vinaigrette. The mousse is versatile enough to use in dishes such as stuffed peppers or as a topping for grilled salmon. The cafe has shared its recipe:

Sweet Pea Mousse

Romano cheese or dry Asiago can substitute for the Parmigiano-Reggiano. To make a smaller portion, cut the recipe in half. &#149 Water &#149 8 cups shelled English peas &#149 2 cups heavy cream, chilled &#149 Salt and freshly ground black pepper, to taste &#149 1/2 cup shredded Parmigiano-Reggiano cheese Fill a large pot with water and bring to a boil. Meanwhile, prepare an ice bath by mixing water and ice cubes in a large bowl. Blanch the peas in the boiling water for about 2 minutes, then transfer, using a slotted spoon, to the ice bath to stop the peas from cooking. Reserve the blanching water. Using a slotted spoon, transfer the chilled peas to a food processor, adding 1/4 cup of the blanching water for every 2 cups of peas, and puree. Force the puree through a fine strainer or cheesecloth until the puree is smooth. In a chilled bowl, whip the cream with salt and pepper to a light mousse and fold into the pea puree with the Parmigiano-Reggiano. Refrigerate in an airtight container for as long as one week. Makes about 6 cups (48 ounces).

Brown rice officially added to whole grains list Recently, the U.S. Food and Drug Administration announced that brown rice was permitted to join the ranks of recognized healthful whole grains. Labels now can bear the whole-grain health claim: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.” Consumers can look for these statements when seeking products containing whole grains, or they can look for the Whole Grain Stamp from the Whole Grains Council , which keeps track of whole-grain foods in accordance with U.S. health guidelines. The bright-golden Whole Grain Stamps appear on packages containing legitimate whole-grain products, consistently identifying three levels of whole grains in a serving: a “Good Source” has 8 grams (half a dietary guidelines serving), an “Excellent Source” has 16 grams (a full dietary guidelines serving), and a “100% Excellent Source” (also a full whole-grain serving) has all its grain content as whole grains. More whole-grain products are identified on the council’s Web site, as well as recipes and information about the Whole Grains Giveaway, a program to gather pledges from sponsoring members to donate whole-grain products to a charity of their choice during September — Whole Grains Month — or October.

Authors to sign restaurant guide “Where We Like to Eat n’At,” a book designed to help people find the best restaurants in Pittsburgh, and its authors will be in the spotlight from 2 to 4 p.m. July 5 at Borders Books, 200 Mall Blvd., Monroeville. The free event features writers Marsha Kolbe and Gail Jones discussing and signing their self-published guide, $10, which also provides insight and history for each restaurant. Details: 412-374-9772

Gourmet M&M’s add flavor to fine dining M&M’S have gone upscale. Mars Snackfood US is launching M&M’S Premiums Chocolate Candies, a pricier and fancier version of the candy long known for melting in your mouth, not in your hands. The candies, which sport mottled metallic-like shells, come in five varieties — chocolate almond, mint chocolate, mocha, raspberry almond and triple chocolate. Six-ounce packages are available nationwide for $3.99.

Mt. Lebanon student wins $5,000 culinary scholarship Ali Phillippe, a senior at Mt. Lebanon High School, has won first place in the Future Chef of America Culinary Scholarship Competition and a $5,000 scholarship that can be used at any one of 14 affiliate campuses of Le Cordon Bleu Schools North America, according to chef William Hunt, dean of culinary arts at the Pittsburgh Culinary Institute. She has chosen to attend the Pittsburgh Culinary Institute, where the contest was held. Phillippe competed against seven other high -school seniors in a timed test preparing a two-course menu using materials from a list of ingredients provided prior to the event. Judges — professional chefs and chef instructors — also evaluated the students on academic performance and an essay they wrote about their goals and aspirations in the culinary industry. Details: 800-432-2433.

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