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Foodie Agenda: A Chocolate Salon, Three Twins Ice Cream Returns, and More!

The Cappuccino S’more, courtesy of Fleming's. 

Your guide to the tastiest foodie happenings going down this week. Bon appetit!

Thursday, March 6

Pebble Beach Food & Wine may not be until April, but we're already anxiously anticipating one of the year's premier food and wine events. And if you don't want to miss out on a fabulous lineup of more than 100 renowned chefs and 250 distinguished winemakers at this four-day celebration, then you should act now – tickets are already on sale. If you do snag those bad boys, then you can look forward to a Forage to Feast Lunch with Michael Symon and Joseph Lenn, a cooking demonstration with Andrew Zimmern, and so much more. Pebble Beach Food & Wine: April 10-13, $100 - $4,000. 

Sunday, March 9

If unlimited wine calls your name, then do we have something for you this weekend. The 12th Annual Pinot Noir Summit features tastings from over 50 top producers offering over 150 fabulous wines. A must-attend for all wine lovers, you’ll get the chance to mingle with experts, notable wine writers, and rock star vintners. Go big with the VIP tickets and you’ll also get to blind taste 40 of the top wines selected by the professional judging panel. Cheers! Pinot Noir Summit: $90 - $350, 10:30 a.m. - 8:00 p.m., The Golden Gate Club 

One of the East Bay’s most beloved pizza joints and cheese shops is gearing up for a night of cheese and vino. They’ve selected some of their favorite cheeses and matched them up with fantastic wines from Kermit Lynch, Berkeley’s Donkey and Goat Winery, and Edmunds St. John Winery. Tickets include one cheese plate of your choosing with wine and additional plates will be available for purchase. To top it all off, the night will be enhanced with the smooth sounds of Flamenco guitarist Bill Burgess. Cheese and Wine: $13, two seatings: 5:30 - 6:30 p.m., and 6:30 - 8:00 p.m., The Cheese Board Collective, Berkeley.  

Tuesday, March 11

What doesn't kill you makes you stronger, or tastier in the case of Three Twins Ice Cream. After closing due to a fire in 2011, the organic ice cream pioneer is celebrating the grand re-opening of their Lower Haight brick-and-mortar this week. You'll get a first taste of the new flavors for 2014 including Land of Milk and Honey, Brownie Batter Chunk and the first ever organic Chocolate Chip Cookie Dough. Yum! The scoop shop will also be serving up specialty flavors including Pistachio and Raspberry Sorbet. And if that isn't enough, on Saturday, 3/15 and Sunday, 3/16 Three Twins is also hosting an ice cream “happy hour.” Between 11 a.m. and 3 p.m. they’ll be serving specialty flavors by the scoop – Burnt Caramel on Saturday and Two Tops Don’t Make a Bottom (vanilla ice cream with chunks of muffin tops) on Sunday. Three Twins Ribbon Cutting: 3:00 p.m., 254 Fillmore St. 

Saturday, March 15

Don’t miss this devilishly decadent event: The 8th Annual San Francisco International Chocolate Salon. Chocolate aficionados, fanatics, and buyers (so basically everyone) will get to experience the finest in artisan, gourmet and premium chocolates. The day includes chocolate tastings, chef and author talks, wine tastings, and ongoing interviews by TasteTV's Chocolate Television program. If you can't make it to the event, you can still get a small taste at Fleming’s Prime Steakhouse & Wine Bar in Palo Alto, which be offering an exclusive chocolate dessert in honor of the occasion. The Cappuccino S’more features a subtle crunch, house made flame-torched marshmallow, and Fleming’s signature molten chocolate cake. The dessert is not part of the regular menu and is only available at the Palo Alto location upon request from March 9-15. Chocolate Salon: $20, 10:00 a.m. - 6:00 p.m., Fort Mason Conference Center. 

Monday March, 17

You are invited to an unforgettable evening celebrating all thing fowl. The Bay Area’s top chefs – including Omri Aflafo of Bourbon Steak, Peter Armellino of Plumed Horse, David Bazirgan of Fifth Floor, Kim Alter of Plum and Chris Bleidorn of Atelier Crenn – are joining forces to create a special, one-night-only, five-course menu. Treat yourself to a night of Guinea Hen Terrine, 63 Degree Duck Egg, Poached Partridge, Roasted Squab, and Whole Wheat Liver. Fowl and Friends Dinner: $105/ person, additional $65 with beverage pairings, 335 Powell Street. Call 415.397.3003 for reservations. 

Send foodie suggestions to sarahm@7x7.com