Candied Bacon Donut Demo
Where: Williams Sonoma, 340 Post (at Powell), 362-9450
When: Sat., Sept. 1, noon
The rundown: Lori Baker of Baker and Banker and its adjoining bakery shares her method (and recipe!) for candied bacon donuts with bourbon cheesecake filling and maple glaze, which is currently on the restaurant menu. Baker has been elegantly incorporating bacon in sweets since before the big craze, so you'll want to know her secrets.
Capturing the Cusp: Seasonal Preserving for the Practical Cook
Where: 18 Reasons, 3674 18th (at Dolores), 568-2710
When: September 2 and 30, 4-8 p.m.
Cost: $125-225 (in advance via Brown Paper Tickets)
The rundown: Shakirah Simley of Slow Jams and Bi-Rite offers two classes in September aimed towards canning for holiday gifts. Each four-hour session is hands-on and covers canning theory plus safety and preserving basics. The class on September 2 covers peaches, tomatoes, and berries, while the class on September 30 focuses on persimmons, figs, apples, and pears. Participants take home full jars of what's made in class.
Where: Dandelion Chocolate production kitchen, 2325 Third St. (at 20th St.), #326
When: Tues., Sept. 11, 7-9 p.m.
Cost: $50 (via Dandelion's online store)
The rundown: Dandelion Chocolate, a bean-to-bar factory and cafe opening soon in the Mission, offers an intimate instructional for 15 students. Get an overview of the chocolate-making process and taste each stage of production. The class includes a tour of the kitchen and a take-home gift.