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Foodie Agenda: Terrace Dining, the Butchering of a Hog and More

Foodie Agenda: Terrace Dining, Butchering a Hog and More

Farina has opened its terrace for the summer

Friday, June 15

Just in time for summer, Farina in the Mission has opened its upstairs terrace. The large patio seats upwards of 50 people and has panels to protect diners from the wind. And since this is San Francisco, of course there are powerful heat lamps. Serving a fantastic mix of Italian and Mediterranean cuisine and boasting an enviable wine list, it is the perfect place to relax after work and watch the sunset over city. Dinner starts at 5pm. 3560 18th St.

Saturday, June 16

The summer fiesta of street fairs and festivals continues this weekend with the North Beach Festival. Now in its 58th year it is considered one of the country’s original outdoor festivals. Located in the heart of North Beach it is looks set to be a veritable feast of culture with over 125 arts and crafts booths, 20 gourmet food booths, three stages of live entertainment, Italian street painting, beverage gardens, children's activities as well as the blessing of the animals. The festival starts at starts at 10am and goes for the whole weekend. Washington Square Park, North Beach.

If the thought of braving the throngs of people and summer sun doesn’t excite you, then take a trip to France without leaving San Francisco with a cooking demonstration from Alisha Jenish of the Grand Cafe instead. Alisha graduated from the Culinary Institute of America and traveled around Europe honing her skills before coming back to SF to work at the French-themed Grand Cafe. She will be teaching attendees a modern take on traditional French cuisine. There will be tasting and she will answer any questions you may have. The class begins at 2pm. 170 O'Farrell Street.

Sick of lunches that land you in a food coma by 2pm? Laura Miller, who runs Sidesaddle Kitchen, is giving a class on how to prepare fresh, healthy and amazing lunches and snacks that you can easily pack for work or school. During the class you will slice, dice and prepare a mix of noshable lunch treats to perfectly fit in an adorable bento box (provided!) to take home with you and make the rest of the office jealous. Using high quality, super fresh ingredients, participants will walk away feeling both healthy and satisfied. On Sunday, Laura is also giving a class on how to make delicious raw vegan deserts! Feel free to bring an apron and your own knives if you'd like. Both classes cost $46 each, but there is a $10 discount if you enroll in both. Tickets can be purchased here. The class starts at 12pm and goes until 2pm. 1798 McAllister Street.

Sunday, June 17

Bring your friends, family and children (as long as they are 8 years and older) along for a TCHO Chocolate Factory tour. It is the only chocolate factory located in SF and the hour long tour will teach you with the history of chocolate and what it takes to make chocolate from bean to bar. The tour will then lead you through the chocolate factory before finishing with a guided chocolate tasting, teaching you all the tips and tricks for diagnosing chocolate flavors. It is free and the tour times are at 10:30am and 2pm. You can reserve your place here and remember to arrive at least five minutes before your tour is scheduled to start. Green Street, Pier 17.

Wednesday, June 20

Are you a pork aficionado? If the answer is yes then you have to head down to the Fatted Calf for Pork Happy Hour. Held from 5:30pm to 7pm you get to see the butchers from the Fatted Calf actually butcher a hog in front of you. It's free to observe, but you can also buy a piece of pork to take home. There's no better opportunity to try an unusual cut and get some cooking tips from the butcher. Not recommended for vegans. 320 Fell Street.

Thursday, June 21

The Mission Community Market (MCM) and Good Eggs are teaming up to introduce the Chef's Market Box: an easy way to bring home everything you need to make a market-fresh meal. Inside each box is a recipe from a top local chef, plus all the fresh produce needed to make it. Each week, a different chef will curate the box with a unique, seasonal recipe inspired by the farms and local fresh produce. Getting the box is unashamedly easy. Every week you can check out the recipe and order online until Wednesday. Then on Thursday it will be packed up and either delivered to your door or one of the three other pickup spots in Mission or SOMA.