Ryan Farr

Whether you're a beer lover or just looking for a good time, take note of Beer + Nosh Notoberfest. The event will feature Reinheitsgebot-breaking beers from Valley Brewing Co., a feast prepared by Ryan Farr and 4505 Meats and custom beer-infused ice creams and treats from Humphry Slocombe. The brew menu includes Luna Blanca, Central Valley Golden Ale, "Notoberfest" Bourbon Barrel Maibock Lager, Brandy Barrel Aged "Collaborative Evil" Belgian Strong Golden Ale, Olallieberry Sour, India Pale Ale, Bourbon Barrel Russian Imperial Stout and Valley Brew Skullsplitter Root Beer.

If you’re ready to get your hands dirty, sign up for one of Ryan Farr’s classes on September 27 at La Cocina. For $95 you can take a morning Sausage Making 101 class from 10 a.m. to 1 p.m. (and plan to take home 6-7 pounds of various sausages) or, for the same price, join in on an afternoon lamb butchery class from 2 p.m. to 5 p.m. (the take-home from this class is 8 pounds of delicious meat you butchered yourself!).

Could the weather be any better for a sausage and punch class? We think not. Head to the Ferry Building for a three-hour class taught by Ryan Farr (4505 Meats), H. Joseph Ehrmann (Elixir) and Steve McCarthy of Prather Ranch Meat Co. Learn how to create the perfect barbecue, then sit down to enjoy a family-style meal of grilled sausage, coleslaw, beans and cocktails. Plus, you’ll get sausage to take home, so you can recreate the meal for your friends over the weekend. Book your spot in advance.

Five chefs, five pigs, five winemakers. The battle of the pork begins with Ryan Farr, 4505 Meats; Nate Appleman, A16/SPQR; Staffan Terje, Perbacco; Ravi Kapur, Boulevard; and Peter McNee, Poggio Trattoria. Each chef will each prepare a 100-pound heritage breed hog from head to toe for this friendly competition. The winner will be crowned "Prince of Porc." Sample vino from Krupp Brothers, Hirsch Vineyards, Elk Cove Winery, Arcadian Winery and K. Vintners/Charles Smith's Wines while you watch a porchetta demo by Taylor Boetticher of Fatted Calf. Sounds like a real meatfest.

Ryan Farr’s sausage making workshops at La Cocina have been such a huge hit, they keep selling out. A few spots remain for the June 7 10 a.m. slot—during the three-hour class you’ll learn how to season and stuff your own sausage, and you’ll leave with 5 pounds of different types of sausage. Nab your spot now.