Thursday, February 20

San Francisco foodies are in for a special treat this weekend. World-renowned New Orleans restaurant Jacques-Imo’s Café will be moving out West for three nights only (one at New Parish and two at Brick & Mortar Music Hall)! Jacque will spend Thursday night in the city, before heading to Oakland on Friday to serve up a la carte jazz foods like Shrimp and Alligator Cheesecake, Crawfish Monica and Crawfish Etouffee. Make sure to get there early and pig out on the scrumptious cuisine while listening to the smooth stylings of all-star band Breakestra. Thursday, 2/20: $17, 6:00 p.m., Brick and Mortar. Friday, 2/21: $20, 7:00 p.m., New Parish 

Friday, February 21

Cooking spaghetti at home is one thing, cooking Defina’s spaghetti is quite another. This is your chance to get into the kitchen with Delfina chef Brian Gremillion to prepare signature dishes from the restaurant. Gremillion will walk you through the tips and techniques used in the famous SF kitchen as you prepare Chilled Asparagus with Pecorino-Black Pepper Zabaglione, Hay and Straw Pasta with Guanciale and Farm Egg Yok, and Delfina’s Spaghetti with Plum Tomato Sauce. Then sit down for a communal meal, and yes, wine will be served. Delfina Cooking Class: $175, 6:00 - 10:00 p.m., San Francisco Cooking School 

Saturday, February 22

Just what exactly is San Francisco’s next big drink obsession? SF masters will gather this weekend to debate which drink culture has the most to offer the casual foodie. Is it coffee, craft beer, whiskey, juice? Local Mission Market owner Yaron Milgrom will moderate the lively discussion. Food and drinks will be provided by Local Mission Market, Four Barrel, 21st Amendment, Sow and Buxome Street Winery. _ is the New Wine: $25, 7:00 - 10:00 p.m., Hattery 

Monday, February 24

Two of the Bay Area’s premiere chefs are coming together for one fantastic night. Masters of the craft, Michael Mina and Michael Chiarello have been movers and shakers in California for the past three decades; though they each take a unique approach to cuisine, they share a fierce regional pride. Evan Rich gets the culinary giants to open up about their passions, the process, the American dining landsape, and their experiences shaping California food. Premium ticket purchasers will also enjoy a comparative tasting of Spanish and California wines. Those who purchase a dinner ticket will sit down to a private meal with the chefs at Chiarello’s Coqueta(!). Giants of CA Cuisine: $35 - $60, 6:30 – 8:00 p.m., The Commonwealth Club.

Hopscotch is launching its first Wine Dinner series on Monday, February 24 with local winemaker Kristie Tacey of Tessier Winery. Guests will sit down to a unique four-course meal featuring robata grilled pink grouper, with yuzu-gremolata, and mountain yam-potato brandade gratin; chicken liver mousse with pickled green strawberries; and braised duck with red wine chicory risotto with first of the season asparagus. Finally, dig into flourless chocolate cake and pecan praline for dessert. Wine pairings are included in the meal. Wine Dinner: $65, 6:00 - 10:00 p.m., Hopscotch

Thursday, February 27 

One of Northern California’s most important rivalries comes to a head at the Napa vs Sonoma Wine Showdown. Both lauded for their distinctive, world-class wines, you’ll have the chance to try over 175 wines to help you decide who’s really better. Keep your head clear with food from Rib Whip food truck and snacks from KIND, Krave jerky, and Hint Water. DJ Sol will also be there to put you in the mood for more wine. Spring for the VIP experience and you’ll get exclusive access to rare library wines and extremely limited production reserve wines. You’ll also get to enter an hour early. Napa vs. Sonoma Wine Showdown: $39 - $69, 6:30 – 9:00 pm., General’s Residence at Fort Mason. 

Disover the delectable journey cacoa makes as it transforms into tasty chocolate and drink great wines along the way. Dandelion Chocolate will take you on a special tour that features five different California wines from Wattle Creek Winery paired with cacao at five specigic stages of the chocolate making process. You’ll taste pure cacao pulp, whole raw cacao beans, unfinished liquid chocolate straight from the stone grinder, and each of their single-origin bars. Finally, save room for the last wine paired with a delicious chocolate pastry. Chocolate + Wine Pairing: $50,  7:00 – 9:00 p.m., Dandelion Chocolate.