Rice University
If you’re still trying to differentiate junmai sake from ginjo and daiginjo, here’s your golden opportunity. On September 10, Yoshi’s is hosting the third annual Joy of Sake event—100 different sakes will be on offer, including 49 that aren’t even available here in the States. The polished rice libations will be complimented by snacks prepared by chef Sho Kamio and the cost is $50 ($60 at the door)—to buy a ticket, visit joyofsake.com or call 888-799-7242.

In the Can
Up to your ears in tomatoes? Buried by zucchini? On September 12 from 10 a.m. to 11:45 a.m. learn how to process your bounty at the Market to Table Preservation Demo at the CUESA kitchen at the Ferry Plaza. Todd Champagne of Happy Girl Kitchen and Karen Solomon, author of Jam It, Pickle It, Cure It, will instruct market-goers on the best way to preserve the summer harvest. The event is free.

Break Bread with Bruni
Wanna-be food critics and New York Times food section enthusiasts won’t want to miss Frank Bruni’s appearance at Omnivore Books on September 12 from 5 to 6 p.m.. The former Times restaurant critic and author of the recently-released memoir Born Round: The Secret History of a Full-Time Eater, will be on hand to sign copies of his book and answer all of your pressing questions.

The Ming Dynasty
Ming Tsai—chef, author and host of the PBS series Simply Ming—will be serving up snacks and wine (including dumplings and Asian-inspired sliders) and leading a cooking demonstration on September 16 in the Macy’s Cellar, with all proceeds benefiting the San Francisco Food Bank. The event is $25 and begins at 6 p.m.

Talking and Tasting Theobroma
Chocolate—more than meets the eye. On September 17 Seneca Klassen of Bittersweet Café will be leading a talk on the botany and history of chocolate at the Conservatory of Flowers as part of their “Edible Expeditions” exhibition. The talk will be followed by a chocolate tasting; tickets are $20 and can be purchased in advance by visiting http://www.conservatoryofflowers.org (click on events) or calling 415-831-2039.