This Week's Events: Kraut, Chocolate and a Beer Bonanza


Kraut Class
Cranberry sauce is all fine and good, but lacto-ferment obsessives know that sauerkraut is just as fine an accompaniment to turkey. Learn from the masters tonight, November 11, at a class hosted by Farmhouse Culture, held in the La Cocina kitchen. They’ll teach you the history, science and health benefits of fermented foods, then you’ll get your hands dirty, leaving with two jars of the good stuff that will be ready to eat by Thanksgiving. The class runs from 6 to 8:30 and the cost is $30. For details and tickets click here.

If you are a chocoholic (or know someone who is), the annual SF Holiday Chocolate Show is the motherlode. On November 14, some 30 Bay Area chocolate makers and confectioners—including Kika’s Treats, Charles Chocolates and Tcho—will be under one roof for one day. Sample the wares, snap up holiday specialties and embrace the inevitable sugar crash. The event runs from noon until 5 p.m. at the Herbst Pavilion at Fort Mason. Tickets are $21 and can be purchased here.

A Fall Feast
On November 15, Piccino embraces autumn with a day devoted to chestnuts, quail and mushrooms. They’ll be grilling the birds, adding the mushrooms to myriad dishes and roasting the chestnuts over an open fire. Naturally, pizza and salads will also be on offer—stop by anytime from noon until 5 p.m. for a taste of the season.

Beer Bonanza
Beloved beer bar Toronado will be serving a spectacular six-course autumn feast on November 15, accompanied by 15 different craft beers. There is one seating (at 11:30 a.m.) but organizers promise so much food and beer that skipping dinner will be necessary. Tickets are $95 (including food, beer, taxes and gratuity) and can be purchased right here.

Home Run
If you are a jammer, canner, pickler, mead-maker or other food DIY enthusiast, the event at 18 Reasons on November 19th is for you. Bring a sample of your homemade good to share with other attendees, including Karen Soloman, author of Jam It, Pickle It, Cure It! and bask in the zeitgeist.



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