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Eat It: Halloween, Day of the Dead, Artisan Butchery

Dead bread.

Day of the Dead Bread
Chaac Mool chef-owner Luis Vazquez will teach the art of making Mexican-style Day of the Dead breads at this hands-on class at La Cocina on October 27. The evening includes the class, plus dinner, drinks and bread to take home. The cost is $65, and tickets can be purchased here.

Artisan Butchery at Soul Food Farm
On October 30, take a field trip to Vacaville for a day of artisan butchery hosted by Alexis Koefoed at her Soul Food Farm. "Dave the Butcher" from Marina Meats will first demonstrate how to butcher a steer (donated from Agricola grassfed beef), then an impressive line-up of chefs, including Chez Panisse's David Tanis, Tia Harrison of Avedano's and Oliveto chef-owner Paul Canales, will prepare a meal. There will also be live Brazilian music and beer and wine. TIckets are a steal at $99; get yours here.

Halloween Hootenanny at Speakeasy
Kick off your Halloween weekend at Speakeasy Brewery's Hootenanny on Friday, October 29. The event runs from 4-9 p.m. and features $3 beers—including Punkin' Pie Payback Porter—as well as live bluegrass music and costume contests. Admission is free.

A Spooktacular Evening at Bar Agricole
Bar Agricole is getting in on the Halloween act. Stop by on the 31st for their "prisoner" themed party, and to take advantage of their $40 prix fixe menu ($35 will costume).

Master Food Scientist Harold McGee at Omnivore
Food science genius Harold McGee
(author of On Food and Cooking and a regular Times columnist) has just released his latest brilliant work, The Keys to Good Cooking. Hear him speak and pick up a signed copy at Omnivore Books on November 2, where he'll be appearing from 6-7 p.m. The event is free.