Today, September 28
Chef Kenny Hockert, owner of Old World Food Truck, is throwing a non-kosher Rosh Hashanah feast at La Victoria Bakery in the Mission. To celebrate the Jewish New Year starting at 7:30 p.m., Hockert is making gefilte fish, beef kreplach, roasted chicken, latkes, sautéed greens with squash and leeks, and spiced honey cake. Tickets are $35, and drinks are BYOB. 2937 24th St. (at Alabama)
Friday, September 30
Macy’s national food truck tour is rolling into town for it's last stop. Starting at 5 p.m., chef Tim Scott will prepare and give away a market chopped salad with a mini grilled manchego, Serrano ham, and asparagus sandwich at SF Proxy in Hayes Valley. A suggested donation of $1 goes to Feeding America to buy seven meals to those in need on behalf of local food banks. 432 Octavia St. (at Hayes)
Saturday, October 1
From noon to 4 p.m., Oktoberfest kicks off at Epic Roasthouse. A $50 admission gets you German fare (pretzels with beer mustard, red beer soup with spicy cabbage kraut, homemade bratwurst sausages with sauerkraut, roasted porchetta with jalapeño apple relish, pork and beans, potato dumplings braised in Guinness stout, pork schnitzel with warm potato salad, and ginger and vanilla ice cream floats with stout beer), unlimited local beer, and live music from Deutscher Musikverein. 369 Embarcadero (at Folsom)
Sunday, October 2
The city’s star chefs will be putting on their finest for CUESA’s Ninth Annual Sunday Supper and auction. The fundraising gala features Michael Tusk of Quince and Cotogna, Mark Sullivan and Walter Abrams of Spruce, Chucky Dugo of The Slanted Door, and Craig Stoll along with his chefs Lane Milburn of Delfina & Pizzeria Delfina and Anthony Strong of Locanda Osteria and Bar. For the entrée, chefs such as 4505 Meats’ Ryan Farr, Poggio’s Peter McNee, and Flour + Water’s Thomas McNaughton will be serving a range of sustainably raised meats and performing tableside carvings. Melissa Perello of Frances is preparing a whole Watson lamb. Scott Youkilis of Maverick and Hog & Rocks will prepare a ricotta agnolotti with zucchini, raisins, tomatoes, and dill served in a Parmesan broth. Jason Fox of Commonwealth is creating a Bolinas cod brandade with stuffed squash blossoms. Bruce Hill of Bix and Zero Zero, along with his chef Jared Rogers from Picco, will make mesquite grilled local calamari with an herbed shelling bean salad and roasted pepper relish. Chanan Kamen of Osteria Coppa’s dish will feature homemade ravioli with wild mushrooms. One Ferry Building (at Market)
Tuesday, October 4
Test your foodie knowledge at Omnivore Books’ first food trivia night at 6 p.m. Prizes include Meyenberg goat butter, naturally. 3885A Ceasar Chavez St. (at Church)
