Saturday, March 29

If you're looking for lighter fare this spring, Trace is putting the right foot forward with a healthy new brunch offering. Developed by Executive Chef Jason Rea, the Energize Brunch features delectable seasonal items including savory Scrambled Egg Whites ($16.50) with asparagus, pea leaves, mushrooms, and whole grain mustard, with freshly-baked walnut bread and soy breakfast sausage; a festive Spring Vegetable Salad ($14) with broccolini, carrots, spring onion, snap peas, radish and maitake mushrooms; and the W Continental ($15), a raspberry, peanut butter, and chia seed parfait served with a fresh baked pastry, citrus, and berries. And if that isn't enough veggies for one morning, they're also debuting a line of freshly squeezed juices for just $9 each including: kale with cucumber, fennel, orange, parsley, mint, and ginger; carrot, orange; and “Iced Chai” with almond, cauliflower, and dates. 

Energize Brunch: Weekends, 7:00 a.m. - 2:00 p.m., 181 Third Street 

Saturday, March 29 - Sunday, March 30

The SHED in Healdsburg in hosting a Japanese weekend with chef Sonoko Sakai, founder of Common Grains, a project dedicated to providing a deeper understanding and appreciation for Japanese culture and food. On Saturday partake in the Umami Workshop and learn to make a complete meal using two natural Japanese seasonings, dashi and shio-koji. Dashi is the umami rich stock that is used to season Japanese soups and dishes. Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years. The cooking agenda includes: Suimono soup with spring vegetables; Grilled koji salmon with pickled young ginger; Dashi maki Tamago (egg omelete) with chives; and Takikomi gohan (steamed rice and with koji marinated mushrooms) Koij marinated turnip and dried apricot pickles. You'll also make your own batch of shio-koji to take home. Then on Sunday, Sonoko Sakai and Mutsuko Soma (chef and co-owner of Miyabi 45 in Seattle) will cook a special Japanese Supper. The family style menu will feature dashi and koji with handmade soba noodles.The menu includes: buckwheat crackers with salmon tataki and koji tofu; chicken liver mousse with fruit compote; carrot surinagashi soup with herbs; koji spareribs with roasted root vegetable; soba chirashi salad with spring vegetables and onsen egg; and koji plum blossom ice cream and crispy cookies. 

Umami Workshop: 3/29, 3:00 p.m., $95, 25 North Street, Healdsburg

Sunday Supper: 3/30, 6:30 p.m., $75, 25 North Street, Healdsburg

Monday, March 31

The AQ and TBD team are joining forced with Stones Throw for the perfect marriage of food and drink. The "Eat Like a Chef, Drink Like a Somm” dinner series includes a special four-course meal with drink pairings in support of the SF-Marin Food Bank. The one-night-only tasting menu featuring some of the favorite dishes and drinks the chefs enjoy when they have the night off, including: Late Night Pasta Salad with smoked ricotta, nettles, mint, and salted-cured pork; Steamed San Francisco Shellfish with saffron and chorizo broth, and crispy uni toast; Crispy ‘Tête de Veau’ Croquettes with sauce gribiche, spring vegetables; Lamb Roast Family Style with Greek condiments; and Chocolate ‘Snack Pack’ Dunkaroos style. Each of the courses will also be accompanied with a drink pairing including sherry, wine, and beer. 

Eat Like a Chef, Drink Like a Somm: 3/31, 6:00 p.m., 1896 Hyde Street

Novela is getting in on the oyster action with their Stirred, Shaken, & Shucked Mondays. Monday, March 31st and April 14th tthey'll have fresh oysters from various regions served with house-made mignonettes for only $1.50 each! Pair your shellfish with a glass of bubbly or Belgian ale on the special happy hour menu. 

Stirred, Shaken, & Shucked: 3/31, 4:00 - 7:00 p.m., 662 MIssion Street