Saturday, January 18
Roll up your sleeves and join Benchic Chocolate in the kitchen as they walk you through the process of creating delicious handmade goodies. You’ll be making chocolate in a minimally processed way (and without gluten or dairy) and using local honey to sweeten it. During the class you’ll also get a brief overview of chocolate-making, ranging from a historic look at Mayan practices, to common modern methods that diminish the flavor and health benefits of cacao. You’ll taste your way through the experience and try each ingredient separately before they make their way into the chocolate mold. Whatever confections you don’t devour on the spot with wine provided by the kitchen are yours to take home. 7:00 - 10:00 p.m. $59, Get tickets here. 1 Hallidie Plaza @ Market
Tuesday, January 21
Ever dreamed of being a partner in a restaurant, starting a food truck, or building the next Seamless? Attend this standout panel of entrepreneurs and innovators in the food and beverage industry to find out exactly how you can start. The event is presented in partnership with the brand new book, “Cooking Up a Business” which features stories of the genius ideas, pitfalls and ultimate successes from the people behind famous brands like Popchips, Smashburger, and more. Cameron Hughes, founder of Cameron Hughes Wine and Mary Waldner, founder of Mary’s Gone Crackers will be on the panel along with other noted guests. Make sure to come hungry; there will be a feast of wine, chips, chocolate and more from the features panelists and companies in the book. 6:30 - 8:00 p.m. $10, Get tickets here. 156 2nd Street, @ Minna.
Wednesday, January 22
Master brewer Sam Calagione will be in San Francisco on Wednesday to host a special beer dinner at Abbot’s Cellar. A four-course tasting menu will be accompanied by Dogfish Head beers and Sam Calagione will be available to speak with guests about the pairings. Sam will also choose his personal favorites from his own cellar including a 2005 World Wide Stout, a 2007 Red & White, a 2006 Immort Ale and a 2006 Raison d’Extra. The menu includes Scallop and Pan Roasted Sweetbread with Caramelized Pear and House Cultured Yogurt, Dry Aged Squab, Roast Breast and Stuffed Legs with Celery and Hazelnut Risotto, Dry Aged Bison Rib Eye with Chestnut Puree, Carmelized Endive, Piopinni Mushrooms and Smoked Molasses, and Compressed Brioche, Quince, Fromage Blanc Mousse with Pink Peppercorn and Oaked Apple Cider Sorbet for dessert. $85. Make reservations here. 742 Valencia St. @ 18th.
Half Moon Bay Brewing Company is hosting their inaugural Beer Vs. Wine Dinner. The four-course feast prepared by Executive Chef Gaston Alfaro includes a local specialty in every dish, paired with wine from Hatcher Winery and craft brews from the Brewing Company. At the start of each course Brewmaster James Costa and winery owner Sewell Hatcher will go toe-to-toe explaining why they chose their particular libation for each course. Throughout the meal, guests will fill out their wine vs. beer ballot and the winner will be announced at the end. The scrumptious menu includes Microgreen Salad with Dungeness Crab, Mac and Cheese, your choice of local Heritage Beef or Portabella Napoleon with Polenta, and a Chocolate Porter Ice Cream Sandwich with Chocolate Ganache and Beer Vanilla Sauce. 7:00 - 10:00 p.m., $75, Make reservations here. 390 Capistrano Road, Half Moon Bay.
Thursday, January 23
Are you a tequila expert but a Mezcal novice? Wahaka Mezcal’s in house Mezcal expert will guide you through the making and tasting of the intriguing agave spirit, while Chef Juan Martinez will keep your hunger at bay with street food inspired snacks and appetizers. Tickets include a tasting of the full line of Wahaka Mezcal, a mezcalrita, and food. Additional food and beverage will be available for purchase. 7:00 - 10:00 p.m. 430, get tickets here. 130 Townsend St. @ 2nd.
