Provo High School's culinary team took third place in the National ProStart Invitational, held April 24-26 in San Diego.

More than 300 students were involved in the competition. Student teams prepared a starter, entree and dessert within a 60-minute time limit. The meals were judged on taste, presentation, safety, sanitation and teamwork. Members of the Provo High team were Sam Ramos, Tobias Hiram, Garrett Noble, Katie Patterson and Amy Francis.

ProStart is a two-year curriculum for high school students, supported by the National Restaurant Association and state restaurant associations. It blends classroom learning with work experience to qualify them for careers in the restaurant and food service industry (www.prostart.restaurant.org).

Wasatch Community Gardens is starting a new, temporary community garden at 900 S. 200 West, in cooperation with the Redevelopment Agency of Salt Lake City and residents of the West Temple Gateway neighborhood.

Called "The People's Portable Garden," it's a model to grow food and build community in otherwise unused places. It can be easily relocated once the land is ready for development. A "first planting" ceremony takes place Saturday at noon. For opportunities to participate, call 801-359-2658, ext.13 or log on to www.wasatchgardens.org.

The Chef and Child Gala takes place May 16, 6 p.m., at the Salt Lake City Center Hilton, 255 S. West Temple.

Sponsored by the Beehive Chefs, this is a fundraiser for Big Brothers Big Sisters of Utah and the American Culinary Federation's Chef & Child Foundation.

About 20 chefs will be preparing dishes. Chef Jason Talcott of Willow Creek Country Club will prepare seared scallops with white chocolate beurre blanc; chef Frank Krause of the Salt Lake Art Institute will prepare a guava-glazed duck chipotle tostada; chef Bernhard Gotz of the Little America Hotel will prepare a field green salad topped with a New England crab cake.

Diners can bid on a variety of auction packages, including a St. George Marathon package, Sugar Bowl memorabilia with a Jason's Deli party for 25, a Bangkok Thai dinner, an Argentine dinner and a "Taste of New Orleans" class and dinner. Tickets are $100 per person (801-743-1673).

Noodles & Company is now offering Spaghetti & Meatballs. This is the chain restaurant's first new menu item since 2004. A small order retails for $5.95; a large is $7.25. Meatballs can now be added to any other menu items, such as Penne Rosa or Mushroom Stroganoff (www.noodles.com).

The Park City Restaurant Association has invited Martha Stewart to attend its "Grande Table" during the city's annual "Savor the Summit" event on June 19. As part of this effort, Park City Mayor Dana Williams and several Park City restaurant officials sent Stewart a video invitation.

The PCRA wants others to visit the organization's YouTube page and post their own appeal to Stewart at www.youtube.com/watch?v=GxudG6f5FrE.

E-mail: vphillips@desnews.com