Planning ahead Save the date, and your appetite, for Aug. 14 when the St. Paul Hotel, in addition to its popular twice-monthly afternoon teas, hosts an 11 a.m. Garden Tea. Guests will be able to stroll the 6,500-square-foot garden where Sarah Orvik, the hotel's full-time gardener, will be on hand to answer questions and provide insight into its history. A five-course tea menu will include a parade of delicacies from grilled asparagus, pancetta and goat cheese quiche with wild mushroom brandy cream sauce to a fresh berry fruit tart with vanilla bean pastry cream. The Garden Tea is $35 per person and includes tax and gratuity. For reservations, call 651-228-3860.

Of storks and Stackers Truth be told, we'd never pondered the incongruity of a cartoon stork on jars of Vlasic pickles, but it's been there since 1974. One explanation was that during a drop in the U.S. birth rate, Vlasic managers gave the stork an opportunity to deliver pickles. Cannot make this stuff up. At any rate, there's a new stork now, and with it a contest. Vlasic wants to know how you use pickles to add zest to a dish. One grand prize winner gets $1,000 and 10 finalists win $100. Winning entries will be based on creativity and adherence to theme. To enter, visit www.vlasic.com. Submitting a photo of the creation to accompany your entry is optional but recommended. Deadline is Aug. 31.

Balancing tuna, and life Chicken of the Sea is looking for a SuperCook whose original recipe is both simple and healthful. Grand prize is an appearance on Lifetime TV's "The Balancing Act," a check for $10,000 and being featured on a Chicken of the Sea product package. Entrants must be at least 18 years old, and submit an original recipe, photo and a short essay on "why they are someone who can turn simple Chicken of the Sea dishes into meals that are healthy, nutritious and convenient." Deadline is Aug. 15. For more info, visit www.TheBalancingAct.com/contest.

Fill that fillo Here's a contest you can enter every month. The Athens Monthly Recipe Madness Contest offers 40 prizes of $100 for recipes using Athens Fillo Dough and Athens Mini Fillo Shells in recipes that are "creative" or "easy." Each month has a designated ingredient and theme, announced on the first day of that month. June's ingredient is cheese; the theme, leftovers. The contest is interactive, so people can comment on and rate recipes. Entrants can submit as many original recipes as they like each month, as long as each recipe is substantially different. For details, visit www.phyllo.com or www.athensfoods.com.